Grilled Mango Dessert Quesadillas

By by Michael Cohen
Images
Grilled Mango Dessert Quesadillas
Serves
Makes 6 servings
Ingredients
  • 1 large mango, sliced
  • 2 tablespoons vegetable oil (plus more for brushing grate)
  • 1½ tablespoons lime juice (plus lime wedges, for garnish)2 tablespoons dark brown sugar (or palm sugar, if available)
  • Pinch salt
  • Large pinch ground Saigon cinnamon
  • 4 ounces mascarpone cheese, room temperature (can substitute cream cheese)
  • 4 flour tortillas, 8" size
  • Dark agave nectar, for drizzling
  • 1/3 cup sweetened shredded coconut, toasted
  • Vanilla ice cream
Procedure
Winner, Sur La Table Grilling Recipe Contest, Grilled Dessert category


  1. Preheat grill to medium heat. Brush mango slices with 1 tablespoon oil. Grill slices for about 2 minutes per side. Remove from grill and finely chop.


  2. In a medium mixing bowl, combine chopped mango, lime juice, sugar, salt and cinnamon. Toss until well combined


  3. Using remaining oil, brush one side of each tortilla.



  4. To assemble quesadillas, spread ¼ of the mascarpone cheese on top of each tortilla (on non-oiled side), leaving a small edge. Top each of two tortillas with ½ of the mango mixture, then cover them with remaining tortillas (mascarpone cheese side down).


  5. Brush grate with oil. Carefully place quesadillas on grill. Cook for 2–3 minutes per side. Be careful not to burn the quesadillas.


  6. Cut each quesadilla into 6 wedges and place 2 overlapping wedges on each plate. Drizzle with agave nectar. Sprinkle with toasted coconut. Garnish with lime wedges. Serve with ice cream.

Grilled Mango Dessert Quesadillas

By by Michael Cohen
Serves
Makes 6 servings
Ingredients
  • 1 large mango, sliced
  • 2 tablespoons vegetable oil (plus more for brushing grate)
  • 1½ tablespoons lime juice (plus lime wedges, for garnish)2 tablespoons dark brown sugar (or palm sugar, if available)
  • Pinch salt
  • Large pinch ground Saigon cinnamon
  • 4 ounces mascarpone cheese, room temperature (can substitute cream cheese)
  • 4 flour tortillas, 8" size
  • Dark agave nectar, for drizzling
  • 1/3 cup sweetened shredded coconut, toasted
  • Vanilla ice cream
Procedure
Winner, Sur La Table Grilling Recipe Contest, Grilled Dessert category


  1. Preheat grill to medium heat. Brush mango slices with 1 tablespoon oil. Grill slices for about 2 minutes per side. Remove from grill and finely chop.


  2. In a medium mixing bowl, combine chopped mango, lime juice, sugar, salt and cinnamon. Toss until well combined


  3. Using remaining oil, brush one side of each tortilla.



  4. To assemble quesadillas, spread ¼ of the mascarpone cheese on top of each tortilla (on non-oiled side), leaving a small edge. Top each of two tortillas with ½ of the mango mixture, then cover them with remaining tortillas (mascarpone cheese side down).


  5. Brush grate with oil. Carefully place quesadillas on grill. Cook for 2–3 minutes per side. Be careful not to burn the quesadillas.


  6. Cut each quesadilla into 6 wedges and place 2 overlapping wedges on each plate. Drizzle with agave nectar. Sprinkle with toasted coconut. Garnish with lime wedges. Serve with ice cream.