Grilled Mangoes with Ice Cream and Homemade Strawberry Sauce

We love grilled fruit, but until recently we hadn’t really figured out a good way to grill mangoes, one of our favorites. This method works well, and it creates a very unusual dessert that most of our friends really like. It can be a bit of a mess to eat, though—if that bothers you, just slice the chunks of mango into a bowl when they are cool enough after grilling, then add the ice cream and strawberry sauce.

Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.

Grilled Mangoes with Ice Cream and Homemade Strawberry Sauce

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    2 cups fresh strawberries, washed, hulled, and quartered 2 ripe but firm mangoes
    1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted
    1 teaspoon fresh lime juice 1 quart (1 liter) really good vanilla ice cream, or other flavor of your choice


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    • 1

      Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.

    • 2

      Combine the strawberries, sugar, and lime juice in a bowl and mix well, mushing the berries up just a bit as you mix.

    • 3

      Cut the two halves away from the pit of each mango. For each half, crosshatch the flesh without piercing the skin, then, with your thumbs at the center of the skin side, press each half inside-out so that it looks sort of like a porcupine. Brush the cut sides of the mango halves lightly with butter, then put them on the grill directly over the coals, cut side down, and cook until golden brown (6–8 minutes). Flip them over, brush the flesh lightly with butter again, and cook until the butter just starts to caramelize (2–3 minutes more).

    • 4

      Place the hot, grilled mangoes cut side up on dessert plates, top each with a scoop of ice cream, and spoon the strawberry sauce over the top.

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