Grilled Mango with Mint Sauce
For the mint sauce, rinse the chile pepper, split lengthwise, remove the seeds and white ribs and finely chop. Place in a blender with 1 tablespoon mint, the lemon juice and 2 tablespoons water and puree. Add the ginger and the agave and puree. Stir in the yogurt to taste and refrigerate at least 30 minutes before serving.
Heat a griddle or grill pan. Peel the mango and cut the flesh from the pit. Cut the mango into bite-size pieces. Grill the mango until golden brown. If desired, insert small skewers and serve the mango with the cold mint sauce.