Grilled Curried Mangoes With Ginger Ice Milk Food

GRILLED MANGOES WITH GINGER

Steps:

• Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
• Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
• Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
• Place the mangoes in a bowl, add the syrup, cover and let cool.
• When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.

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.

CURRIED MANGO - TRINIDAD

Steps:

• Cut mango lengthwise through the seed into 6 or eight pieces.
• Discard inner part of seed. Wash and set aside.
• Mix curry powder in 1/2 cup water to make a paste.
• Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
• Add mangoes and stir to coat with curry.
• Add remaining water, garlic, salt sugar and hot pepper.
• Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
• Taste mango and add more sugar if mangoes are too tart.
• Sprinkle with anchar massala and stir well.
• Remove from the heat.
• Adjust salt and pepper.

GRILLED CURRIED MANGOES WITH GINGER ICE MILK

Steps:

• 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.