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Grilled Mango With Spicy Rum Glaze And Vanilla Ice Cream

Sweet mango with a spicy sauce
Grilled Mango With Spicy Rum Glaze And Vanilla Ice Cream
Courtesy of The National Mango Board

Make this simple dessert recipe using sweet grilled mangoes with a spicy glaze made of rum, chili powder and pineapple juice. Cool off the spiciness with a few scoops of ice cream on the side.

Recipe courtesy of The National Mango Board



  • 4 Tablespoons unsalted butter
  • 2 Tablespoons unsweetened pineapple juice
  • 1/2 Tablespoon honey
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon cayenne pepper
  • 2 Tablespoons dark rum
  • 2 firm mangoes, peeled, pitted and cut into strips
  • 1 pint vanilla ice cream
  • 1/2 Cup flaked coconut sweetened, lightly toasted
  • 1/4 Cup sliced almonds, lightly toasted
  • 4 lime wedges


Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in a small saucepan over medium heat; bring to a boil.

Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes.

Stir in the rum; remove the glaze from the heat.

Set aside to cool completely.

Brush the slices with some of the glaze and let stand 10 minutes.

Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat.

Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes.

Place two mango slices in each of 4 dessert bowls.

Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices.

Drizzle each with the remaining glaze.

Serve with the lime wedges.