(makes about 2 cups)
12 ounces (2½ cups )frozen ripe mango chunks (1 by 1 inch)
2 tablespoons sugar
½ teaspoon vanilla extract
2 to 3 tablespoons plain yogurt
Drop the frozen mango chunks into a food processor, making sure that all the chunks are separated. Add the sugar and vanilla, and process until very finely ground, scraping the bowl down several times. Add the yogurt, and process briefly until smooth. Spoon into dessert dishes. (This creamy sorbet is at its best when just made. But it can be frozen by placing plastic wrap over the surface to prevent ice crystals from forming. Let soften before serving.)
Grilled Mangoes with Chili-Honey Glaze
Adapted from the San Jose Mercury News
by Mary Jacobson, Lincoln Hills and Incline Village
2 ripe mangoes
3 tablespoons orange juice
3 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chili powder
In a small bowl, combine orange juice, honey, cumin, and chili powder to make glaze.Slice mangoes by cutting the two large side portions from either side of the pit.
Note: If using a mango with a small pit, such as a Keitt, you may be able to get two slices on each side of the pit.
Score the slices deeply in a crosshatch pattern, cutting down to, but not through, the skin.Place mango halves on grill, cut side down, over medium fire, and cook for 2 minutes.Turn over, brush liberally with glaze, cook for an additional 30 seconds, and remove from heat.Serve with skin on, or scoop out the fruit.
