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Endless Poptails: Grilled Mango Smash

Posted by on June 21 2012 in Desserts, Featured, Recipe

 

I’m going to be upfront and set this post up properly: I’m a baker, not a griller. I’m not saying that because I rock heels over flip flops for weekend outings.  Grill’n is just not my thing. As a result I’m the worst kind of griller. I’m always lifting the hood a few too many times and turning the heat up and down too much—I grill with self-doubt.

So for this recipe it wasn’t bravery that stirred me to action. Nope. It wasn’t even the Esquire article about this new breed of female master grillers, that is, until I got to the grilled margarita recipe. Grilled drinks?

Yeah, go ahead, I’ll wait while you grab your tongs.

Here’s what I made after grabbing mine: Grilled Mango Smash.  Think sweet mango grilled to the point when the sugar is sweated to the surface for a dark smoky carmelized flavor. Lighting up that sweetness is the fire from the tomatillo and quietly but confidently nudging its way in is a slight peppery bite from the basil. And finally, lying beneath all that is a layer of that belly-grabbing barbeque flavor. It’s awesomeness on a stick.

Grilled Mango Smash

Ingredients:

  • 4 lbs. mango (about 8 normal size mangoes)
  • 4 oz tomatillos (about 3-4 tomatillos)
  • 1 lime, sliced
  • 6 oz orange juice
  • 7 large basil leaves
  • 6 oz gold rum

Instructions:

  1. Heat barbeque unit to medium high. Slice mango into large pieces and place on grill, flesh-side down. Remove husk from tomatillos and rinse off sticky layer. Cut limes into slices. Place tomatillos and limes in a grilling basket and onto grill.  Grill all fruit for about 7-10 minutes or until fruit is browned and slightly charred. Remove from heat and cool to warm.
  2. Place basil leaves in orange juice. Using a muddler, smash basil leaves. Strain orange juice into a blender or food processor and then add mango, tomatillos and rum. Process mixture until smooth.
  3. Fill popsicle wells and cover with foil.  Cut a tiny hole in the center of each well. Place popsicle stick through the hole. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds.

Find 25 kinds of cocktail popsicles in Endless Poptails

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2 Responses leave one →
  1. July 12, 2012

    Oh my goodness, this looks like alot of work, but so yummy!!!

  2. Lisa permalink
    July 21, 2012

    Where do the limes fit into the recipe? Are they only there to flavor the tomatillos during grilling?

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