Grilled Mango with Lime, Salt and Ancho Powder

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.
  • Level: Easy
  • Total: 7 min
  • Prep: 5 min
  • Cook: 2 min
  • Yield: 4 servings
Save Recipe


4 ripe mangoes

2 tablespoons canola oil

Juice of 1 lime

1 teaspoon fine sea salt

1/4 teaspoon ancho or New Mexican chile powder

Finely grated zest of 1 lime

Fresh cilantro leaves, for garnish, optional


  1. 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.
  2. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Mango Margaritas

Mango-Red Onion Salad

Mango/Green Onion Salsa Cruda

Leftovers: Duck, Mango and Caramelized Onion Wrap

Pretzel-Fried Steak with Mango-Onion Gravy

Mango Red Onion Salad with Mint Vinaigrette

Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries