A good source of vitamins A, B-6 and C, mango has a natural sweetness. Grilling the fruit caramelizes the sugars, highlighting this sweetness. Opt for complementary flavors by using the grilled fruit in tangy or spicy salsas and chutneys. Pair the grilled fruit with grilled fish or chicken in a salad, or serve the mango as a dessert with vanilla ice cream or frozen yogurt.
Choose a fully ripened mango with soft flesh.
Cut the mango lengthwise, slightly off-center to avoid the seed. Repeat the same type of cut on the larger half of the mango to remove the seed. Also, you can leave the mango whole.
Brush the exposed mango flesh with vegetable or canola oil, if you are preparing a savory dish, chutney or salsa. For a grilled mango dessert, cut hash marks into the flesh of the mango and sprinkle the flesh with sugar. Omit this step if you are grilling the whole mango.
Heat the grill to medium-high and position the grill rack over the heat source.
Place the mango halves flesh-side down on the grill. Cook for two to three minutes without turning. Grill the whole mango for about 10 minutes, turning the fruit three times.
- USDA Nutrient Data Laboratory; Mangos, Raw, 1 Cup, NDB No. 09176
- “Mastering the Grill: The Owner’s Manual for Outdoor Cooking”; Andrew Schloss, et al.; 2007
- “Alfred Portale’s Gotham Bar and Grill Cookbook”; Alfred Portale, et al.; 1997
- “Grill It”; Katri Hilden; 2005
- “How to Cook Everything Vegetarian”; Mark Bittman; 2007