Grilled Mangoes With Herbs Recipes

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GRILLED POTATO WEDGES WITH FRESH HERBS



Grilled Potato Wedges with Fresh Herbs image

Elevate your potatoes with a few fresh herbs and olive oil. Easy to make and can be customized to suit your tastes!

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 pounds russet potatoes
½ cup olive oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Greek oregano
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 serving cooking spray

Steps:

  • Scrub potatoes and cut lengthwise into 2-inch wedges.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain.
  • Stir olive oil, chives, oregano, and parsley together in a large, flat dish. Place potatoes into the oil mixture and turn to coat.
  • Preheat an outdoor grill for medium-high heat and spray the grate with cooking spray.
  • Place potatoes onto the hot grill and cook until lightly golden, 7 to 10 minutes. Flip potatoes, adjust the heat to high and grill for another 5 minutes. Add salt to the remaining oil and herb mixture. Add grilled potatoes, turn to coat, and serve.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 26.8 g, Fat 18.2 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 204 mg, Sugar 1.2 g

SWEET GRILLED MANGO SLICES RECIPE - (4.3/5)



Sweet Grilled Mango Slices Recipe - (4.3/5) image

Provided by Mini

Number Of Ingredients 4

3 3 3 mangoes
1 1 1 cup of cinnamon sugar
1 1 1 cup of honey
1 1 1 scoop of vanilla bean ice cream (optional)

Steps:

  • Turn grill on medium high. Place a sheet of tin foil ontop of the grill and spray with non-stick spray. Peel the skin off of each mango. Cut into the middle and take out the seed. Carefully slice the mangoes into thin slices. Drizzle half a cup of honey with a spoon and sprinkle half a cup of cinnamon sugar, also with a spoon, on to one side of the mangoes. (NOTE: Drizzle the honey first so the cinnamon sugar will stick to the honey). Do not prepare the other sides. Carefully and quickly place the prepared mango sides on the tin foil so the cinnamon sugar and the honey will not slip off. Grill the side of the mango for about five minutes. While waiting for one side of the mangoes to grill, prepare the other sides with the other half of the honey and cinnamon sugar. When the first side of mangoes are done grilling, flip them. Grill that side for five minutes as well. Flip the mango once more and grill each side for another five minutes Carefully take the slices off the grill. Place however many slices you desire on to a plate and scoop vanilla bean ice cream on to the mango slices.

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.

GRILLED HERB VEGETABLES



Grilled Herb Vegetables image

The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED MANGOES WITH GINGER



Grilled Mangoes With Ginger image

Make and share this Grilled Mangoes With Ginger recipe from Food.com.

Provided by ChrisMc

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1/3 cup rock sugar
2/3 cup water
2 inches gingerroot, sliced thin
3 ripe mangoes, peeled, pitted, and sliced
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
  • Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
  • Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
  • Place the mangoes in a bowl, add the syrup, cover and let cool.
  • When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.

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.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  • Preheat grill to medium high heat OR set oven to broil.
  • Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

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