Grilled Mango Dessert Quesadillas
By Michael Cohen
Grilled Mango Dessert Quesadillas
By Michael Cohen
Yield/Serves:
Makes 6 servings
- 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
Winner, Sur La Table Grilling Recipe Contest, Grilled Dessert category
- 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.
- In a medium mixing bowl, combine chopped mango, lime juice, sugar, salt and cinnamon. Toss until well combined
- Using remaining oil, brush one side of each tortilla.
- 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).
- Brush grate with oil. Carefully place quesadillas on grill. Cook for 2–3 minutes per side. Be careful not to burn the quesadillas.
- 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.