Grilled Mango Blossom

1. Peel one of the mango halves; set aside remaining three mango halves. Place peeled mango half in a food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl; cover and chill.

2. Rinse the food processor or blender. Place peeled kiwifruits in food processor or blender. Cover and process or blend until smooth. Transfer to a small bowl; cover and chill.

3. Place the reserved three mango halves on a cutting board, skin sides down. Cut the flesh in a crisscross pattern, being careful not to cut through the skin.

4. For a charcoal grill, place mango halves, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes or until lightly browned and heated through. Brush with molasses during the last 1 minute of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mango halves, cut sides down, on rack over heat. Cover and grill as above.)

5. To serve, press the skin of the grilled mango halves out so the fruit cubes pop outward. Place a mango half into each of three chilled dessert bowls. Drizzle with mango puree and kiwifruit puree. If desired, serve with Angel Food Cake Croutons.

6. Angel Food Cake Croutons: Cut one-fourth of a 15-ounce purchased angel food cake in half horizontally, forming two quarter rings. Brush all sides of each quarter ring with cooking oil or melted butter. For a charcoal grill, place cake sections on the rack of an uncovered grill directly over medium coals. Grill for 2 to 3 minutes or until lightly browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place cake sections on rack over heat. Cover and grill as above.) Cut cake into large cubes or into irregular shapes.