Grilled Fruit With Mango Cream Food

GRILLED MANGO

Steps:

• Preheat grill to medium high heat.
• Cut the cheeks off of the mango. Brush with oil and honey, if needed.
• Place mangos on the center of the grill, flesh side down. Grill for 1-2 minutes, then rotate the mangos 90 degrees and grill for 1-2 more minutes.
• Top with yogurt, ice cream, or frozen yogurt. Drizzle with honey. Consider topping with fresh lime juice, pistachios, or a sprinkle of chili powder.

30 BEST WAYS TO GRILL FRUIT (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious grilled fruit recipe in 30 minutes or less!

MANGO CREAM

Steps:

• Peel the mangoes and cut them into pieces. Place the mango pieces in a medium-sized saucepan with water to cover and cook them over low heat for 10 minutes, or until very tender. When cooked, put the mango through a food mill until you have a thin pulp. Place the pulp in a small bowl, cover it with plastic wrap, and chill it for 1 hour. Meanwhile, whip the cream with an electric mixer or wire whisk, slowly fold in the sweetened cream, stirring only enough to make sure that the ingredients are well mixed. Pour the mango cream into individual sherbet glasses, sprinkle each serving with some of the toasted coconut garnish with mint and serve.

MANGO SORBET WITH GRILLED FRUIT

Steps:

• For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
• For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
• Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
• For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
• For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.

MORNING MANGO FRUIT SALAD WITH KEY LIME YOGURT

Steps:

• In a medium bowl, combine pineapple, mango, lychee, and grapefruit segments; set aside.
• In a small bowl, stir to combine yogurt, key lime juice, and cayenne; set aside.
• Divide mixed fruit into chilled bowls. Spoon over yogurt mixture and garnish with fresh raspberries.

GRILLED FRUIT SALAD WITH CINNAMON CREAM

Steps:

• To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
• Taste, then add more cinnamon (or ginger) if needed.
• You can make this ahead, if you do, cover and refrigerate.
• To grill fruit, lightly oil grill and heat BBQ to medium/high.
• BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
• Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
• Remove to cutting board as pieces are done.
• Cut into small chunks and serve on a platter.
• Add optional strawberries.
• Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
• Can serve warm or at room temperature.