Thanks to my friend Rob, who tended 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!!
- 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 mangoes, peeled, cut into 1-inch thick slices
- 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 to 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.
Nutritional Stats Per Serving (1/2 mango): 166 calories, 0 g protein, 25 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 153 mg sodium
Weight Watchers® Points Plus: 4
Wine Pairing Riesling, Viognier, Pacific or Sol Beer