Grilled Curried Mangoes with Ginger Ice Milk
Grilled Curried Mangoes with Ginger Ice Milk is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. For 69 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 103 calories, 1g of protein, and 3g of fat. This recipe from Epicurious has 10 fans. It is perfect for The Fourth Of July. A mixture of mangoes, ice, jelly, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. Users who liked this recipe also liked Curried Acorn Squash Soup With Coconut Milk And Ginger-braised, Ginger Ice Milk, and 15-Minute Curried Ham with Mangoes.
Servings: 8
Ingredients:
1 tablespoon best-quality curry powder
1 recipe Ginger Ice Milk
1 jelly-roll pan for holding the mango slices before and after grilling
1 tablespoon light or pure olive oil
4 large mangoes (or 6 to 8 if they are small)
1/4 teaspoon salt
3 tablespoons sugar
1/2 cup (1 to 1 1/2 ounces) sweetened shredded coconut, lightly toasted
Equipment:
grill pan
stove
grill
cutting board
knife
bowl
spatula
frying pan
Cooking instruction summary:
Preparation 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. nullNutritional analysis provided by Perfect Light DessertsPer serving: 189 calories, 5 g total fat (24% of calories), 1 g saturated fat, 4 g protein, 36 g carbohydrates, 2 g fiber, 45 mg cholesterol, 109 mg sodium 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 HarperCollins Publishers.
Step by step:
1. 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
2. 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. 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. 5 Grill the mango halves for a minute on each side, using a large spatula to turn them.
6. Remove them to the jelly-roll pan.
7. 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.
8. 7 Return the mango halves to the grill for 30 seconds on each side.
9. Remove the mangoes to the pan again.
10. 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates.
11. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
12. Serving
13. 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.
14. Storage
15. Cover and refrigerate any leftover mango halves if you are not using all
16. They are also good cold.
17. null
18. 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
19. Collins Publishers.
Nutrition Information:
covered percent of daily need
