Grilled Mango with Lime, Salt and Ancho Powder

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


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.
Let's Get Cooking!

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1 Review


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???

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