InstructionsHeat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely. Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.
Preparation Time:15 minutes
Cooking Time:20 minutes