Summary: My mom always made sundaes like these. They're such an easy, underrated way to enjoy mangoes, and grilling the fruit adds a depth and complexity that really excites. Then, with Amaretto, ice cream and amaretti, you've got a seriously good treat for adults!
Yield: 2 sundaes
- 1 champagne (aka Ataulfo) mango
- 3 tablespoons Amaretto, divided
- your favorite vanilla ice cream
- 6 amaretti (Italian amaretto-flavored cookies), or 1/3 cup toasted, slivered almonds
Preheat your grill to medium-high. While it's heating, pour 1 tablespoon Amaretto in a rimmed soup bowl and lay your mango halves, cut side down, on top. Get out your ice cream scoop and serving bowls.
When the grill is hot, place the mango halves on the grates, cut side down. Cook for 3-4 minutes, turning clockwise 180° once during the cooking if you like criss-cross grill marks. Carefully remove the mango halves from the grill and let cool slightly. Cut like a "porcupine" (kid-speak) so that you're left with small cubes which you can then shave off the mango skin.
Scoop a generous ball of vanilla ice cream into each of your serving bowls. Over each, toss half the mango cubes. Drizzle 1 T Amaretto over each mango-ice cream sundae and top with 3 amaretti (crumbled if you like) each (or toasted almonds if you prefer). Serve immediately.