2024 Author: Steven Freeman | [email protected]. Last modified: 2023-12-17 08:15
Ripe, vibrant mango is one of the brightest, sunniest flavors you can find this time of year. We feel it plays best with ingredients that balance its floral sweetness: hot chiles, puckery lime, and rich Mexican crema. Grilling the fruit-even indoors on a grill pan-lends a subtle touch of char and smoke to the mix. Mango fans should try the Champagne (also called Ataulfo) variety, which boasts intensely perfumed sweetness and smoother texture.
Try our Spicy Grilled Mango with Chiles and Crema. For added textural appeal, grind black pepper a little coarsely. It also intensifies the heat.
SPICY GRILLED MANGO WITH CHILES AND CREAM Hands-on: 15 min. Total: 15 min.
This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together harmoniously and for maximum effect. Look for Mexican crema in the supermarket dairy section or in ethnic markets, or substitute crème fraîche. Serve with grilled steak, chicken, or pork chops.
3 tablespoons fresh lime juice, divided 1 thinly sliced green jalapeño pepper 1 thinly sliced red jalapeño pepper 2 ripe peeled mangoes, cut into 1/3-inch-thick slices Cooking spray ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1/8 teaspoon ground red pepper 3 tablespoons Mexican crema ¼ cup cilantro leaves
1. Combine 2 tablespoons juice and jalapeños in a small bowl. 2. Coat mango slices with cooking spray; sprinkle with salt, black pepper, and ground red pepper. Heat a grill pan over high heat until smoking hot. Coat pan with cooking spray. Add mango to bread. Cook, without moving, 4 minutes or until well marked. Turn and cook 2 minutes; place on a platter. 3. Combine remaining 1 tablespoon juice and cream in a small bowl, stirring with a whiskey until smooth. Spoon jalapeños over mango. Drizzle with cream mixture; sprinkle with coriander leaves.
SERVES 4 (serving size: ½ mango and 1 tablespoon sauce) CALORIES 128; FAT 2.6g (sat 1.8g, mono 0.2g, poly 0.1g); PROTEIN 1.9g; CARB 27.5g; FIBER 2.9g; CHOL 6mg; IRON 0.3mg; SODIUM 172mg; CALC 22mg
As seen on Cooking Light
This article originally appeared on Cookinglight.com
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