Grilled mango is topped with Aleppo pepper, lime, and honey in this simple recipe. Fruit tastes sweeter and more vibrant after grilling, adding a little smokiness.
This grilled mango recipe is sweet, tangy, smokey, spicy—and more! The flavor of fresh fruit after 1-2 minutes on the grill always surprises me, just like grilled watermelon or corn on the cob.
Instantly burned mango is delicate, silky, and tender while remaining juicy. I like to skewer mango chunks with toothpicks for a simple, impressive snack. For a chef-inspired Mediterranean salsa for grilled salmon, blend with fresh mango.
Aleppo pepper: Mildly spicy for sweet, tangy, savory, and spicy. Use Aleppo pepper from our shop, leave it off, or substitute with your favorite red chili flakes.
Olive oil: You can prepare your grill grates with a neutral oil, but I prefer to brush the mangos with high-quality extra virgin olive oil for optimal flavor. I use smooth, mildly peppery Spanish Hojiblanca for this dish.
Grilled mango is a surprising and quick side dish. Make this meal on an indoor griddle or cast-iron pan if you don't have a grill if the weather is bad.
As a dessert, I adore grilled mango with Greek yogurt and honey. Though healthful and low in sugar, it feels delicious! There are various ways to use your gorgeous grilled mango slices:
Complexify mango salsa. Instead of honey, grill some mango in this Grilled Salmon with Mango Salsa. The textures and flavors are enticing. Pour over shrimp ceviche. Again, knockout flavor and mouthfeel! This will impress.
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