Grilled Mangoes With Ginger Recipes

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GRILLED CURRIED MANGOES WITH GINGER ICE MILK



Grilled Curried Mangoes with Ginger Ice Milk image

Provided by Nick Malgieri

Categories     Dessert     Vegetarian     Low/No Sugar     Coconut     Mango     Grill     Grill/Barbecue     Healthy     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Grilled Mangoes
4 large mangoes (or 6 to 8 if they are small)
1 tablespoon light or pure olive oil
1/4 teaspoon salt
1 tablespoon best-quality curry powder
3 tablespoons sugar
Finishing and Plating
1 recipe Ginger Ice Milk
1/2 cup (1 to 1 1/2 ounces) sweetened shredded coconut, lightly toasted
One jelly-roll pan for holding the mango slices before and after grilling

Steps:

  • 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
  • 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
  • 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
  • 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
  • 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
  • 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
  • 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
  • 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
  • Serving
  • Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
  • Storage
  • Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.

PICKLED MANGO WITH GINGER



Pickled Mango With Ginger image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 11

1 cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
3 cardamom pods, crushed
3/4 cup distilled white vinegar
1/4 cup sugar
Juice of 1/2 lemon
Kosher salt
6 thin slices peeled ginger
2 dried chiles de arbol
2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges

Steps:

  • Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

GRILLED MANGOES WITH HERBS



Grilled Mangoes with Herbs image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 21m

Yield 4 servings

Number Of Ingredients 2

3 ripe mangoes, peeled, pitted and sliced into 1/2-inch slices
Fresh verbena, mint, or another herb of your choice

Steps:

  • Preheat a grill.
  • Grill mango slices over medium-high heat until just warmed through and slices begin to show grill marks, about 3 minutes per side. Turn mangoes once during cooking and cover with fresh verbena to let the heat of the grill warm the herbs.
  • Toss the mango slices and herbs together gently. Serve immediately.

GRILLED MANGO



Grilled Mango image

Categories     Fruit     Side     Low Fat     Quick & Easy     Mango     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 1

3 firm-ripe mangoes (2 1/4 pounds total)

Steps:

  • Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
  • Prepare grill.
  • Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.

SIMPLE GRILLED MANGOS



Simple Grilled Mangos image

I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.

Provided by magpie diner

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 cup organic sugar (aka evaporate cane juice, any natural sugar should work)
2/3 cup water
2 inches gingerroot, sliced thin
3 ripe mangoes, peeled pitted and sliced
3 tablespoons Earth Balance margarine

Steps:

  • Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
  • Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
  • Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
  • Place the mangos in a bowl, add the syrup, cover and let cool.
  • When ready to serve, cut the mango into bite-sized chunks or whatever size you need.

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