Surprisingly, grilled mango is superb and easy to fix- plus it's the perfect side dish to any seafood dish in the summer time. Juicy mango with spicy flavors is perfection.
Mango tends to be in season from May to September, so it's perfect during these months. You can find imported mangos sometimes at the store too.
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What makes this recipe so yummy
- A really healthy side dish.
- If you love the sweet/spicy flavor profile then you'll love this recipe.
- It's zesty and full of flavor, perfect with a scoop of vanilla ice cream as a dessert too.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cut each mango in half.
- Step 2: Score the mango halves in a diamond shape, being careful not to cut through the skin.
- Step 3: Brush the mango flesh with canola oil.
- Step 4: Grill the mango slices flesh down for 1-2 minutes.
- Step 5: Drizzle with lime juice and sprinkle with zest, salt and chili powder.
Hint: If the mango is not ripe enough it will be hard to fold it/fan it. Grip the mango and it if gives to your touch then it should be ripe enough. For more grill marks don't fan out til after you've grilled the mango.
Recipe variations and substitute ideas
- Lemon Juice - use lemon juice and zest if you don't have limes.
- Olive Oil - avocado oil, vegetable oil or coconut oil instead of canola oil.
- Brown Sugar - for more caramelization.
- Coconut Flakes - for added texture.
- Honey - add a drizzle of honey.
Being served alongside some delicious grilled cobia.
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Necessary gear: Equipment
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Although cooking on an outdoor grill is preferred, if you don't have one this will work perfectly fine using a grill pan. Give a spray with some cooking spray.
More side dishes I think you'll love
🧊 Storage
Once the mango has cooled store in an airtight container in the refrigerator for up to 3 days.
I wouldn't heat it again, it can be enjoyed cooled as well.
Mel's kitchen notes
Use any leftover mangos with that delicious seasoning and make a mango salsa.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
The sugars in the fruit caramelize and will bring out the delicious sweetness even more.
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Grilled Mango
Equipment
Ingredients
- 4 Each Ripe Mangos
- 2 Tablespoons Canola Oil
- 1 Each Lime juiced and zest
- 1 teaspoon Salt
- ¼ teaspoon Chipotle Chili Powder
Instructions
- Cut Mangos in half.4 Each Ripe Mangos
- Score the mangos down to the skin, being careful not to cut through the skin.
- Brush the mango flesh with canola oil.2 Tablespoons Canola Oil
- Grill the mangos, flesh down, for 1-2 minutes.
- Squeeze lime juice over mangos then sprinkle with zest, salt and chili powder.1 Each Lime, 1 teaspoon Salt, ¼ teaspoon Chipotle Chili Powder
Nutrition
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