Thanks to my friend Rob, who tends bar at Maxwell’s in Hoboken, you’ll be able to taste this unusual lip smacking combo. I added a pinch of chili for warmth and heat which breaks up the sweet punch of balsamic and mango. You rock Rob!!
Serves 4
Ingredients
1/2 cup balsamic vinegar
2 tablespoons olive oil
1/8 teaspoon ground hot chili, such as Aji Amarillo, Chipotle, or Cayenne
1/4 teaspoon salt
2 ripe mangos, peeled, cut into 1-inch thick slices
Directions
In a small saucepan over high heat, boil the balsamic vinegar for 5 minutes to reduce by half. Stir in olive oil, chili, and salt. Cool.
Soak the mango slices in the marinade 2-3 hours or overnight. Heat a grill over medium-high heat. Grill the mango in batches on lightly oiled grill rack, turning once, until browned and slightly softened, about 5 minutes total. Drizzle with remaining balsamic glaze and serve with grilled fish, meats, or chicken.
Make It a Meal
Serve with Pulled Pork or Chipotle Orange Shrimp or Black Bean Soup.
Wine Pairing
Riesling, Viognier, Pacific or Sol Beer
