Grilled Mango with Balsamic Glaze

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

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.

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Make It a Meal

Serve with Pulled Pork or Chipotle Orange Shrimp or Black Bean Soup.

Wine Pairing

Riesling, Viognier, Pacific or Sol Beer

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