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1
Have the oven broiler on or a grill heated to medium-high.
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2
Peel the mangoes with a paring knife.
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3
One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center.
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4
Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
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5
Melt the butter in a small skillet over medium heat and cook until it turns nut brown.
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6
Add the Toasted Spice Rub and salt.
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7
Remove the skillet from the heat.
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8
Pour or brush the butter mixture over the mangoes and toss well to coat them.
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9
Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.
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10
While mangoes are grilling, cut the blue cheese into 1-inch pieces.
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11
Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up.
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12
Divide the cheese on top of the mango slices.
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13
Place under the broiler for 30 seconds to weep the cheese (optional step).
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14
Be careful not to get the mango too hot.
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15
Arrange on a platter or individual plates.
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16
In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top.
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17
Serve warm.
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18
1/4 cup fennel seeds
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19
1 tablespoon coriander seeds
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20
1 tablespoon peppercorns
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21
1 1/2 teaspoons red pepper flakes
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22
1/4 cup pure California chili powder
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23
2 tablespoons kosher salt
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24
2 tablespoons ground cinnamon
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25
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat.
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26
When the fennel turns light brown, work quickly.
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27
Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan.
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28
Immediately turn the spice mixture out onto a plate to cool.
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29
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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30
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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31
Pour into a bowl and toss with the remaining ingredients.
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32
Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
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33
Keep the spice mix in a glass jar in a cool, dry place, or freeze.
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34
Taste your chili powder and, if spicy and hot, cut back the amount.
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35
California chiles are almost sweet, not hot.
