If you don’t have time to grill, you can skip this step and the mango will still be delicious.
Created by John Conley on November 9, 2016
This recipe can be easily doubled.
- Prep Time: 20m
- Cook Time: 13m
- Serves: 4
- 1/4 cup macadamia nuts
- 2 1/3 cups fresh raspberries (about 10 oz.), divided
- 2 mangoes
- 1 tsp. canola oil
- 1/4 tsp. ground cardamom
- 1/8 tsp. ground cardamom
- 1/2 oz. bittersweet chocolate, shredded using a vegetable peeler
- Preheat oven to 350°F. Place macadamia nuts in a small baking pan and bake for about 7 minutes, shaking pan occasionally until lightly toasted. Transfer nuts to a plate to cool; coarsely chop nuts.
- Meanwhile, to make sauce, place 1-1/3 cups raspberries in a 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 a spatula; discard solids. Cover and refrigerate until ready to serve.
- Peel mangoes and place on a 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.
- Grill mango outdoors or indoors in large grill pan over medium-high heat for about 6 minutes, turning occasionally, or until just heated through. Transfer to cutting board and cut into slices.
- Arrange mango on 4 plates. Drizzle with sauce, sprinkle with macadamia nuts, chocolate and remaining raspberries.