Simple Grilled Mangos Recipes

SIMPLE GRILLED MANGOS

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 WITH JALAPENOS

Steps:

• Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.
• Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

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.

SPICY GRILLED MANGO WITH CREMA

Steps:

• Preheat the grill over medium heat.
• Cut the mango flesh from the pit in large slices and arrange on a baking sheet. Sprinkle with salt, black pepper and cayenne, to taste. Drizzle with olive oil. Turn them over and sprinkle the other side with the seasonings and a drizzle of olive oil. Put on the grill for 1 to 3 minutes, grilling on both sides. Remove from the grill to a serving dish and sprinkle with the lime juice. Drizzle crema over the mangos and garnish with jalapenos and cilantro. Serve.

GRILLED MANGO

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.