I think that by now, everyone knows how much I love mangoes.
When I read the ingredients for this month's Royal Foodie Joust, put on by the Leftover Queen, I about squealed with delight. They were right up my alley: mangoes, cardamom, and brown sugar! With spring coming on, and our days getting warmer by the minute, I couldn't resist grilling up some mango with my room mate's new grill. :)
I love the way this recipe turned out. It's quick, easy, and incredibly tasty. SO happy I thought to grill them! The slightly-burned sugar gives the mango a really nice caramelized flavour, which compliments the cardamom beautifully. Enjoy!
Cardamom-Glazed Grilled Mango
2 ripe mangoes, skin on, cubed
4 Tb. brown sugar
3 green cardamom pods, shelled and ground
2 Tb. dessicated coconut
1/4 tsp. cinnamon
about 6 skewers, soaked in water
Set your grill to high heat (we use propane) and get it warming up.
Mix all ingredients together (except the mango) in a bowl. Holding on by the skin, dip the mango into the sugar mixture, coating every side. Load the skewers with the crusted mango, and set on the grill. Let it go until it just starts to blacken (about 2 mins), and flip, doing the same with the other side. Serve on a bed of greens and sprinkle with a little pan-toasted coconut.
Thursday, May 1, 2008
Cardamom-Glazed Grilled Mango
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10 comments:
This looks great. I love mangoes. I love cardamom. I love grilled food. I do have one question though: Why the coconut?
Wow that looks so tasty! Too bad mangoes are out of season over here.
Thank you, everyone!! :D
To answer FK's question: Not only am I a fiend for coconut, I think it adds a nice crunch element, as well as a buttery flavour which adds to the caramel-like taste of the slightly-burned sugar. (Oh, and it's aesthetically pleasing, too!) You can leave it out if you like, but I think next time I make this I'm adding more, and maybe using some pineapple too. :D
It's gorgeous!
Thanks, Elle! :D
That grilled mango looks so good!
I have some questions about the recipe:
1. Do I have to leave the skin on?
2. what is dessicated coconut? Is that shredded coconut or coconut juice?
3. It says we mix all ingredients together except for the mango; so do I mix in the dessicated coconut AND sprinkle it on after it is off the grill? Or do I only sprinkle the coconut on after it has been grilled?
Thanks! I can't wait to try it out!
Hey KatieC,
1. Leaving the skin on is totally up to you. I prefer to do it that way because it's much simpler to prepare, and the skewers have something to hold onto.
2. Dessicated coconut is basically shredded, only it's much finer than the regular stuff you can get in bulk bins. In the picture, you can see that it's nice and small. :)
3. I put the coconut in the mixture, and threw a little extra over everything for a nice presentation. :) You can do it however you like!
Have fun! :D
The mangoes looks fantastic. I love them, and they're definitely a superfruit. They're just so nutritious, fiber-rich, and so tasty, it makes them hard to resist.
Can't wait to try this recipe! I have been looking for a mango recipe to compliment North African seasoned salmon. Thanks!!
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