Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Save Recipe Print
Grilled Mango with Lime, Salt and Ancho Powder
Total:
7 min
Prep:
5 min
Cook:
2 min
Yield:
4 servings
Level:
Easy
Total:
7 min
Prep:
5 min
Cook:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.

Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.

More from:

Grilling on TV

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Grilled Mango With Jalapenos

Recipe courtesy of Aaron McCargo Jr.

Grilled Lobster with Mango Salad

Recipe courtesy of Kelly Baker

Mango Sorbet with Grilled Fruit

Recipe courtesy of Paul Pechman|Malcolm Stogo

Spicy Grilled Mango with Crema

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword