Grilled Mango with Raspberry Sauce, Chocolate and Macadamia Nuts

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Holiday 2016

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Grilled Mango with Raspberry Sauce, Chocolate and Macadamia Nuts

Grilled Mango with Raspberry Sauce, Chocolate and Macadamia Nuts
1/4 cup macadamia nuts
2⅓ cups fresh raspberries (about 10 oz.), divided
2 mangoes
1 tsp. canola oil
1/4 tsp. + 1/8 tsp. ground cardamom
1/2 oz. bittersweet chocolate, shredded using a vegetable peeler

If you don’t have time to grill, you can skip this step and the mango will still be delicious.

Prep: 20 minutes, Cook: 13 minutes, Serves: 4

1. Preheat oven to 350°F. Place macadamia nuts in a small baking pan and bake for about 7 minutes, shaking pan occasionally, or until lightly toasted. Transfer nuts to a plate to cool; then coarsely chop.

2. Meanwhile, to make sauce, place 1⅓ cup raspberries in food processor and process about 1 minute or until liquefied. Transfer to a fine wire mesh strainer placed over a medium bowl. Press mixture through strainer using spatula; discard solids. Cover and refrigerate until ready to serve.

3. Peel mangoes and place on cutting board stem end down. Cut 2 wide, thick slices from the flat sides of mangoes and 2 slices from the opposite sides. Place mangoes in a medium bowl. Add oil and cardamom and turn to coat.

4. Grill mango outdoors or indoors in a large grill pan over medium-high heat for about 6 minutes, turning occasionally, or until just heated through. Transfer mango to cutting board and cut into slices.

5. Arrange mango on 4 plates. Drizzle with sauce, sprinkle with macadamia nuts, chocolate and remaining raspberries.

Note: This recipe can be easily doubled.

Nutritional Information:
180 calories, 3 g protein, 10 g total fat (2 g sat., 0 g trans), 25 g carbohydrate, 7 g fiber, 17 g sugar, 0 mg cholesterol, 2 mg sodium, 8 points


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