Grilled Mango with Balsamic Vinegar Reduction
The summer is on its last breaths in Upstate NY, so there’s not better time to keep on grilling as much as possible. I got some beautiful Mangos at the grocery store, and in the grilling spirit, I went out on a recipe hunt. I found this recipe at Kitchen Daily and made a few modifications to it. I hope you like it! This tastes really good. The sweetness of the mango it’s amplified when grilling, but with the balsamic vinegar reduction on top… it’s a great pairing!
Grilled Mango with
Balsamic Vinegar Reduction
Adapted from Kitchen Daily
1/2 cup balsamic vinegar
1 ripe mango, peeled and sliced
1/4 teaspoon of Red peppercorns, ground
1/4 teaspoon of Sea Salt
1/4 teaspoon of Garlic powder
1/2 teaspoon of Rosemary Leaves
- In a small saucepan over high heat, boil the balsamic vinegar for 5 minutes to reduce by half. Cool 10 to 15 minutes.
- Heat a grill over medium-high heat. Coat the mango slices with a thin layer of the cooking spray and sprinkle with salt, red peppercorns, garlic powder and rosemary leaves.
- Grill the mango in batches on a lightly oiled grill rack, turning once, until browned and slightly softened (about 5 minutes total). Drizzle with balsamic syrup. Serve immediately.
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