Best 4 Sweet Grilled Mango Slices Recipes

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GRILLED MANGO



Grilled Mango image

These easy 10 minute grilled mangoes taste incredible and make a delicious dessert, side dish, salad, or salsa. Healthy, simple to make, and can be used in so many ways.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 3

2 mangoes
1 tsp coconut oil (or other high temp oil)
2 tsp honey (only if mangos need extra sweetness)

Steps:

  • Preheat grill to medium high heat.
  • Cut the cheeks off of the mango. Brush with oil and honey, if needed.
  • Place mangos on the center of the grill, flesh side down. Grill for 1-2 minutes, then rotate the mangos 90 degrees and grill for 1-2 more minutes.
  • Top with yogurt, ice cream, or frozen yogurt. Drizzle with honey. Consider topping with fresh lime juice, pistachios, or a sprinkle of chili powder.

Nutrition Facts : ServingSize 1/2 mango, Calories 26 cal, Carbohydrate 4 g, Fat 1 g, Protein 0 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 0 mg, Sugar 4 g

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER



Grilled Mango with Lime, Salt and Ancho Powder image

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.

Provided by Bobby Flay

Categories     side-dish

Time 7m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

SIMPLE GRILLED MANGOS



Simple Grilled Mangos image

I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.

Provided by magpie diner

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 cup organic sugar (aka evaporate cane juice, any natural sugar should work)
2/3 cup water
2 inches gingerroot, sliced thin
3 ripe mangoes, peeled pitted and sliced
3 tablespoons Earth Balance margarine

Steps:

  • Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
  • Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
  • Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
  • Place the mangos in a bowl, add the syrup, cover and let cool.
  • When ready to serve, cut the mango into bite-sized chunks or whatever size you need.

GRILLED MANGO



Grilled Mango image

Categories     Fruit     Side     Low Fat     Quick & Easy     Mango     Grill/Barbecue     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 1

3 firm-ripe mangoes (2 1/4 pounds total)

Steps:

  • Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
  • Prepare grill.
  • Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.

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