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This is the perfect dessert to bust out after a backyard barbecue. The coals are already hot \, and grilled mango is a super simple way to impress your guests. It’s tropical, refreshing and it surprises with just a kick of chili powder. I love to combine sweet and spicy, especially when I can make something pretty. Sweet ice cream is such a nice counter-balance to the hot fruit – like pie a la mode without heating up the house for an hour (Though if its mango pie you’re after, we’ve got that, too. Click here for the recipe.). Serve this treat with a scoop of your Lime-in-the-Coconut Ice Cream from last week’s Just Five for a tropical dessert that screams of summer.
Grilled Mango with Ice Cream 4 servings
2 Tbsp. lime juice
½ tsp. chili powder
½ tsp. honey
4 ripe mangos
Lime-in-the-Coconut Ice Cream (recipe here)
• Prepare a charcoal or gas grill for high, direct heat. Clean and oil the grate well.
• In a small bowl, whisk together the lime juice, chili powder and honey. Set aside.
• Use a sharp knife to slice the sides from the mango, using the large flat seed in the center as a guide. Each mango will yield 2 pieces. Without piercing the skin, carefully slice a crosshatch pattern into the flesh.
• Grill the mango slices flesh-side down 4 to 5 minutes. Use tongs to carefully flip them, then brush the lime juice mixture onto the flesh, making sure to get the juice into the cracks. Flip the mango flesh-side down again, and grill 1 minute. Remove from grill and let cool slightly.
• To serve, gently press the skin in the center to fan out the mango flesh. Serve immediately with a scoop of ice cream.
This article appears in August 2014.