Desserts · CRESPO KITCHEN

Grilled mango with rum glaze and vanilla ice cream

Grilled mango with a spiced glaze, ice cream and toasted toppings.

35 min approx.4 servingsFresh mango

Dish photograph: Grilled mango with rum glaze and vanilla ice cream. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

4 tablespoons unsalted butter
2 tablespoons unsweetened pineapple juice
½ tablespoon honey
½ teaspoon chili powder
½ teaspoon cayenne
2 tablespoons dark rum
2 firm mangos, peeled and cut into thick strips
1 pint vanilla ice cream
½ cup sweetened flaked coconut, lightly toasted
¼ cup sliced almonds, lightly toasted
4 lime wedges
Cooking spray for the pan

Method

Bring butter, pineapple juice, honey and spices to a boil. Lower the heat and stir occasionally for about 10 minutes, until slightly thickened.
Remove from the heat before adding rum, then cool completely. Brush some glaze over the mango and let stand 10 minutes.
Grease a ridged pan before heating it. Grill the mango over medium-low heat for 3–5 minutes, turning to mark both sides.
Divide mango and ice cream among 4 bowls. Finish with coconut, almonds and remaining glaze; serve with lime wedges.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board