Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Instructions

Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely. Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Nutrition

Nutritional analysis per serving: Calories 449; Protein 5 g; Carbohydrates 48 g; Fat 27 g; 53% Calories from Fat; Cholesterol 60 mg; Sodium 85 mg; Potassium 428 mg; Fiber 4 g
 

Servings:

 
 

Recipe Category:

Dessert

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Ingredients

4
tablespoons unsalted butter
2
tablespoons unsweetened pineapple juice
1/2
tablespoon honey
1/2
teaspoon chili powder
1/2
teaspoon cayenne pepper
2
tablespoons dark rum
2
firm mangos, peeled, pitted and cut into strips
1
pint vanilla ice cream
1/2
cup flaked coconut sweetened, lightly toasted
1/4
cup sliced almonds, lightly toasted
4
lime wedges
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