Tuesday, January 24, 2012

Grilled Mango with Toasted Spice Rub

This dish is great by itself, served over ice cream, or on a bed of mixed greens. The recipe for the toasted spice rub makes more than needed for the mangoes. Store the extra in an empty spice container to sprinkle on fish or chicken, or add to a vinaigrette.

Makes 4 servings
Total Time: 15 minutes


  • 1 1/2 tsp black peppercorns
  • 1 1/2 tsp Szechuan peppercorns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp red pepper flakes
  • 3/4 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 2 ripe mangoes, peeled, cored, and sliced into 1 1/2-inch strips
  • 2 Tbsp unsalted butter, melted

Make the toasted spice rub. Toast the peppercorns, cumin seeds, and coriander seeds in a dry skillet, tossing or stirring frequently to keep from burning. Transfer to a spice grinder and add the red pepper flakes, cinnamon, and salt. Pulse the spices until finely ground.

Add 2 teaspoons of the spice mixture to the melted butter and stir to combine. Preheat the grill (or a grill pan) to medium-high heat. Brush the mango slices with the spiced butter and grill on each side until browned (3-4 minutes per side), basting with more butter as necessary. Serve warm.

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