Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

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Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Cool off with this summer treat from Ingrid Hoffmann

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 4 tablespoon unsalted butter
  • 2 tablespoon unsweetened pineapple juice
  • 1 1/2 tablespoon honey
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoon dark rum
  • 2 firm mangos, peeled, pitted and cut into strips
  • 1 pint vanilla ice cream
  • 1/2 cup flaked coconut sweetened, lightly toasted
  • 1/4 cup sliced almonds, lightly toasted
  • 4 lime wedges

Preparation

Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely.

Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes.

Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Source:

National Mango Board