Grilled Mangoes
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Grilled Mangoes
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This easy, 6-ingredient recipe for Grilled Mango has the perfect balance of sweet, smoky, tart, and sweet flavors. It's summer's new grilling star!
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Ingredients
- 2 ripe mangoes
- 1 tablespoon olive oil
- juice from 1 lime
- ½ teaspoon salt
- ½ teaspoon chili powder
Optional Garnish
- fresh cilantro chopped
Instructions
- Preheat grill to medium heat. (about 250ºF)
- Cut mangoes in half, removing the pit from both halves.
- Using a sharp knife, score the mangoes in a diagonal pattern in both directions. This will create diamond shapes. Be sure not to cut through the skin on the back side.
- Press gently on the skin-side of each half, so the flesh of the mangoes are more exposed.
- Brush mango flesh with olive oil.
- Place mangoes flesh-side down on your heated grill.
- Grill until mangoes are slightly charred. Remove from grill.
- Sprinkle mangoes with lime juice, salt, and chili powder.
- Optional: Garnish with fresh cilantro.
Notes
- Optional Variations:
- Optional Variations:
- - Add a little maple syrup, brown sugar or honey to your oil for extra sweetness and more pronounced caramelization.
- - Rather than using salt and chili powder, swap in the Mexican condiment/spice blend known as Tajin. With an intoxicating mix of salt, chiles, and lime, it’ll be right at home on your grilled mangoes.
- Add grated coconut or coconut extract, vanilla extract, lemon, orange, or lime zest to the olive oil for some additional flavor.
- - For your next party, feel free to thread mango chunks onto soaked wooden skewers (or metal skewers) before grilling and seasoning. Take it from me — grilled mango on a stick is
- way
- easier to eat at a backyard shindig than mango still in its shell!
- Savory Grilled Mango Ideas:
- Savory Grilled Mango Ideas:
- Serve with grilled chicken, pork, or fish, preferably as a grilled mango salsa with fresh bell peppers, avocado, tomatoes, and jicama.
- Make a grilled mango salad by scattering it over a bed of peppery arugula and adding piquant red onions, salty feta, and crunchy marcona almonds before dressing it in a lime vinaigrette.
- Blend it into a sauce with extra chile peppers to brush on chicken wings or to serve as a condiment with your favorite grilled means.
- Grilled Mango Dessert Ideas:
- Grilled Mango Dessert Ideas:
- Remove the chunks of grilled mango from their skin and use them to top vanilla ice cream or fruit-forward sorbets (e.g. lime, apricot, peach, or pineapple).
- Mix into a grilled fruit salad using other grilled tropical fruits.
- Serve over Thai coconut sticky rice, rice pudding, or tapioca.
- Blend into a sweet sauce with lime, ginger, and agave for making cocktails or spooning over desserts.
- Extra Sweet - Add a little maple syrup, brown sugar or honey to your oil for extra sweetness and more pronounced caramelization.
- Tajin - Rather than using salt and chili powder, swap in the Mexican condiment/spice blend known as Tajin. With an intoxicating mix of salt, chiles, and lime, it’ll be right at home on your grilled mangoes.
- Add-Ins - Add grated coconut or coconut extract, vanilla extract, lemon, orange, or lime zest to the olive oil for some additional flavor.
- Kebab-Style - For your next party, feel free to thread mango chunks onto soaked wooden skewers (or metal skewers) before grilling and seasoning. Take it from me — grilled mango on a stick is way easier to eat at a backyard shindig than mango still in its shell!
- Serve with grilled chicken, pork, or fish, preferably as a grilled mango salsa with fresh bell peppers, avocado, tomatoes, and jicama.
- Make a grilled mango salad by scattering it over a bed of peppery arugula and adding piquant red onions, salty feta, and crunchy marcona almonds before dressing it in a lime vinaigrette.
- Blend it into a sauce with extra chile peppers to brush on chicken wings or to serve as a condiment with your favorite grilled means.
- Remove the chunks of grilled mango from their skin and use them to top vanilla ice cream or fruit-forward sorbets (e.g. lime, apricot, peach, or pineapple).
- Mix into a grilled fruit salad using other grilled tropical fruits.
- Serve over Thai coconut sticky rice, rice pudding, or tapioca.
- Blend into a sweet sauce with lime, ginger, and agave for making cocktails or spooning over desserts.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Sodium
296mg
(12%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
1194IU
(24%)
Vitamin C
38mg
(42%)
Calcium
12mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 296mg | 12% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 38mg | 42% |
| Calcium | 12mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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