Grilled mango recipe

Grilled mango with lemmongrass-ginger syrup and coconut low-fat yogurt cream custard

4	mangoes, peeled, seeded and halved
1 cup	sugar
1cup	water
3-inch square	fresh ginger, lightly crushed
1 stalk	lemmongrass, white part only, smashed lightly
2 teaspoons	unflavored gelatin
1/4 cup	cold water
1/2 cup	low-fat sour cream
1/2 cup	coconut milk
14 ounces	low-fat yogurt
1/2 cup	sugar (or sugar subsititute
4 tablespoons	toasted coconut flakes

Pre-heat grill. Toast coconut flakes in 350-degree F oven till lightly browned; set aside. Prepare syrup by heating ginger, lemongrass, 1 cup sugar with 1 cup water till sugar is dissolved. Strain and let cool.

Place gelatin in cold water to dissolve. Scald coconut milk and ½ cup sugar over medium heat. Stir in gelatin until dissolved, remove and let cool.

Combine sour cream, yogurt, toasted coconut flakes and coconut milk mixture. Divide equally among eight 4-ounce molds (ramekins, cupcake pans or a small cup also will work). Refrigerate till ready to use.

Peel and seed mango, brush lightly with extra virgin olive oil. Grill over medium heat for three minutes. Turn mango over and brush with lemongrass-ginger syrup. Grill for another three minutes. Serve with drizzle of additional lemongrass-ginger syrup and low-fat coconut cream custard removed from mold. Serves eight.

Executive Chief Jim Louie

Last reviewed: May 2007