Mohamed Shili This delicious grilled mango recipe by Bobby Flay is a quick and easy treat perfect for summer meals or BBQ parties. With a smoky char, zesty lime, and a hint of spice from chile powder, it’s a light and flavorful dessert or snack. Customize it with simple ingredients, making it a versatile dish everyone will love!
Ingredients Needed:
- 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
How To Make Grilled Mango with Lime, Salt, and Ancho Powder?
- Heat the Grill: Preheat to medium.
- Prepare the Mangoes: Slice mangoes in half around the pit, score the flesh in a diamond pattern, and push it up to expose the cubes.
- Grill the Mangoes: Brush the mango flesh with oil, place cut-side down on the grill, and cook for 1 minute until charred.
- Add Toppings: Transfer mangoes to a plate, drizzle with lime juice, and sprinkle with salt, chile powder, and lime zest.
- Serve: Garnish with cilantro, if desired, and serve warm or at room temperature.
Recipe Tips:
- Choose the Right Mangoes: Use ripe but firm mangoes so they hold their shape while grilling. Overripe mangoes can become mushy.
- Score the Mangoes Carefully: When cutting the mango flesh into a diamond pattern, don’t cut through the skin to make grilling easier.
- Don’t Overcook: Grill the mangoes just until they have light char marks, about 1 minute. Overcooking can make them too soft.
- Add Toppings Quickly: Drizzle lime juice and sprinkle spices immediately after grilling while the mangoes are hot for the best flavor.
- Adjust the Spice: Use more or less chile powder depending on your taste preference to balance the sweetness of the mango.
How To Store Leftovers?
Cool the grilled mango to room temperature. Store it in a sealed container in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 85 kcal
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 155 mg
- Potassium: 174 mg
- Total Carbohydrate: 16 g
- Dietary Fiber: 2 g
- Sugars: 14 g
- Protein: 1 g
Try More Bobby Flay Recipes:
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Grilled Shrimp Skewers with Cilantro-Mint Chutney
- Grilled Chicken Breasts with Spicy Peach Glaze
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
Grilled Mango with Lime, Salt and Ancho Powder
Description
This delicious grilled mango recipe by Bobby Flay is a quick and easy treat perfect for summer meals or BBQ parties. With a smoky char, zesty lime, and a hint of spice from chile powder, it’s a light and flavorful dessert or snack. Customize it with simple ingredients, making it a versatile dish everyone will love!
Ingredients
Instructions
- Heat the Grill: Preheat to medium.
- Prepare the Mangoes: Slice mangoes in half around the pit, score the flesh in a diamond pattern, and push it up to expose the cubes.
- Grill the Mangoes: Brush the mango flesh with oil, place cut-side down on the grill, and cook for 1 minute until charred.
- Add Toppings: Transfer mangoes to a plate, drizzle with lime juice, and sprinkle with salt, chile powder, and lime zest.
- Serve: Garnish with cilantro, if desired, and serve warm or at room temperature.
Notes
- Choose the Right Mangoes: Use ripe but firm mangoes so they hold their shape while grilling. Overripe mangoes can become mushy.
- Score the Mangoes Carefully: When cutting the mango flesh into a diamond pattern, don’t cut through the skin to make grilling easier.
- Don’t Overcook: Grill the mangoes just until they have light char marks, about 1 minute. Overcooking can make them too soft.
- Add Toppings Quickly: Drizzle lime juice and sprinkle spices immediately after grilling while the mangoes are hot for the best flavor.
- Adjust the Spice: Use more or less chile powder depending on your taste preference to balance the sweetness of the mango.
Grilled Mango with Lime, Salt and Ancho Powder