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Grilled Mangoes with Blue Cheese and Honey (Michael Chiarello) Recipe

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Grilled Mangoes with Blue Cheese and Honey (Michael Chiarello)
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Ingredients
6
Count
Nutrition
300
Calories
Total time
22
Minutes
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Ingredients:

Directions:

  1. Have the oven broiler on or a grill heated to medium-high.
  2. Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
  3. Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.
  4. Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.
  5. While mangoes are grilling, cut the blue cheese into 1-inch pieces.
  6. Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.
  7. Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.
  8. In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.
  9. Toasted Spice Rub:
  10. 1/4 cup fennel seeds
  11. 1 tablespoon coriander seeds
  12. 1 tablespoon peppercorns
  13. 1 1/2 teaspoons red pepper flakes
  14. 1/4 cup pure California chili powder
  15. 2 tablespoons kosher salt
  16. 2 tablespoons ground cinnamon
  17. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  18. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  19. Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
  20. Yield: about 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.41 Kcal (1258 kJ)
Calories from fat 133.24 Kcal
% Daily Value*
Total Fat 14.8g 23%
Cholesterol 38.53mg 13%
Sodium 580.34mg 24%
Potassium 386.14mg 8%
Total Carbs 34.64g 12%
Sugars 32.51g 130%
Dietary Fiber 3.39g 14%
Protein 9.67g 19%
Vitamin C 60.6mg 101%
Calcium 220.7mg 22%
Amount Per 100 g
Calories 135.77 Kcal (568 kJ)
Calories from fat 60.22 Kcal
% Daily Value*
Total Fat 6.69g 23%
Cholesterol 17.41mg 13%
Sodium 262.28mg 24%
Potassium 174.52mg 8%
Total Carbs 15.66g 12%
Sugars 14.69g 130%
Dietary Fiber 1.53g 14%
Protein 4.37g 19%
Vitamin C 27.4mg 101%
Calcium 99.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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