Grilling caramelizes the sugar and honey in the sauce, making the fruit sweeter. This is obviously a dessert, but it can be served as a side dish to barbecued ribs, poultry, or fish. Other firm fruits will work, such as peaches or pineapple, but make sure that they are slightly under ripe. It is difficult to grill ripe fruit.
Ingredients
Rum and Habanero Sauce
- 1/4 cup butter
- 2 tsp honey
- 2 tbsp fresh orange juice
- 1/2 tsp lime juice, fresh preferred
- 1 tsp orange zest
- 1/2 tsp coconut extract
- 1/2 tsp ground habanero chile
Servings: servings
Instructions
- Prepare the sauce by combining the ingredients in a saucepan and simmer over low heat for 10 minutes. Remove and cool
- Peel the mangoes and remove the flesh by cutting away from the seed on the flat side of each fruit. You should have 2 large slices of fruit from each mango.
- Brush the mango slices with some of the sauce and let stand for 5 minutes. Oil a clean grill, place the mango slices in a grill basket, and grill over a low fire until lightly browned and glazed, turning often, basting with the sauce. The grilling should take about 4 to 6 minutes.
- To serve, sprinkle the coconut over 4 serving plates, place a mango slice and a scoop of ice cream over the coconut, drizzle remaining sauce over all, and top with the macadamia nuts.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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