Barbecued Mango Cheeks Food

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

Steps:

• Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
• Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.

MANGO BARBECUED CHICKEN

Steps:

• Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and blend until smooth.
• Brush chicken with sauce and grill over medium high heat until chicken is fully cooked; basting with sauce as chicken cooks.
• Alternately, cover chicken with sauce and bake in 350 oven for 30 minutes or crockpot on low for 6-8 hours.

BARBECUED MANGO CHEEKS

Steps:

• Preheat a barbecue plate on medium-high heat. Score 3 vertical lines and 3 horizontal lines into each mango cheek (don't cut all the way through). Brush cheeks generously with rum.
• Place sugar on a plate. Dip cut side of mango cheeks into sugar to form a thick coating.
• Place a sheet of non-stick aluminum foil (not the regular kind) on the hot barbecue plate. Place mango cheeks, sugar side down, on baking paper. Barbecue mango for 4 to 5 minutes or until golden.
• Turn mango skin inside out. Place on plates. Drizzle with caramel from foil. Serve with ice-cream and lime wedges.