Grilled Mango with Lime, Salt and Ancho Powder

1 Rating
Recipe courtesy ofBobby Flay

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.

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Total: 7 min Prep: 5 min Cook: 2 min

Yield: 4 servings

Level: Easy



  • 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


  • 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.

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1 Rating

I'm confused how to grill *after* popping the mango inside out? I know when I put it on my Weber charcoal grill the pieces will slip in between the grill bars and sever the mango diamonds, dropping them into the coals. Maybe I should place them in the grill *before* popping the mango and then pop out to eat??? See All Reviews Post Review

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