Grilled Tropical Fruit with Creamy Lime-Mint & Mango Sauce
2
Points®
Total time: 24 min • Prep: 18 min • Cook: 6 min • Serves: 8 • Difficulty: Easy
Caramelize fruit over the heat of the grill to bring out the natural sugars and delicious sweet flavors. The papaya, banana and pineapple make excellent choices for the grill because of their great flavor and they really hold their shape nicely. When selecting the fruit, look for pieces that are firm and not overripe. Fruit cut into large pieces such as this do better on the grill and won't fall through the grate. The yogurt sauce can be made ahead of time and refrigerated. This colorful fruit platter is a lovely, refreshing ending to summer meals. Garnish with fresh mint for a pop of flavor and color.
Ingredients
Fat free vanilla Greek yogurt
1 cup(s)
Fresh mint leaves
3 Tbsp
Lime zest
1½ tsp
Fresh lime juice
2 tsp
Mango
2 large
Cooking spray
3 spray(s)
Pineapple
½ medium
Papaya
½ large
Banana
4 large
Unsweetened coconut flakes
¼ cup(s)
Instructions
1
Combine yogurt, mint, lime zest and lime juice in a medium bowl; set aside.
2
Slice down around mango pit to get 4 pieces from each mango – you’ll end up with 2 larger pieces from the wider sides and 2 smaller pieces from the narrower sides; set aside.
3
Cut off any mango flesh clinging to pits; finely chop (you should have about ½ cup). Add chopped mango to bowl with yogurt sauce; mix and set aside.
4
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium heat.
5
Coat reserved mango, pineapple, papaya and bananas with cooking spray
6
Grill fruit, turning once, until lightly charred and softened, about 6 minutes; remove fruit from grill to a serving platter. Sprinkle fruit with toasted coconut; serve with sauce on the side.
7
Serving size: 1 piece each mango, pineapple, papaya and banana, 1 1/2 tsp coconut and 3 Tbsp sauce
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