Grilled Curried Mangoes with Ginger Ice Milk

Name: Grilled Curried Mangoes with Ginger Ice Milk
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp best-quality curry powder; 1 Tbsp light or pure olive oil; 4 larges mangoes (or 6 to 8 if they are small); 0 teaspoons salt; 3 Tbsps sugar; 28 grams 1/2 cup sweetened shredded coconut, lightly toasted

Grilled Curried Mangoes with Ginger Ice Milk is a gluten free and vegan recipe with 8 servings. One serving contains 103 calories, 1g of protein, and 3g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have best-quality curry powder, salt, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1 Preheat an outdoor grill or stovetop grill pan to medium-high.

Equipment you will use

Grill Pan

Stove

Grill

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.

Ingredients you will need

Mango

Fruit

Equipment you will use

Cutting Board

Knife

3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.

Ingredients you will need

Mango

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.

Ingredients you will need

Olive Oil

Mango

Salt

Equipment you will use

Bowl

5 Grill the mango halves for a minute on each side, using a large spatula to turn them.

Ingredients you will need

Mango

Equipment you will use

Spatula

Grill

Remove them to the jelly-roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Frying Pan

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.

Ingredients you will need

Curry Powder

Mango

Sugar

7 Return the mango halves to the grill for 30 seconds on each side.

Ingredients you will need

Mango

Equipment you will use

Grill

Remove the mangoes to the pan again.

Ingredients you will need

Mango

Equipment you will use

Frying Pan

8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates.

Ingredients you will need

Mango

Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.

Ingredients you will need

Coconut

Milk

Ice

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.

Ingredients you will need

Curry Powder

Storage

Cover and refrigerate any leftover mango halves if you are not using all

Ingredients you will need

Mango

They are also good cold.

Perfect Light Desserts

Reprinted with permission from Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim. Photographs by Tom Eckerle. Copyright © 2006 by Nick Malgieri and David Joachim. Published by William Morrow, an imprint of Harper

Ingredients you will need