📝 About This Recipe
This dish elevates the humble mango into a sophisticated dessert by caramelizing its natural sugars over an open flame, a technique often found in the vibrant street food cultures of Southeast Asia and Mexico. The smoky char from the grill perfectly balances the fruit's honey-like sweetness, while a bright infusion of lime and a hint of heat create a complex flavor profile. It is a refreshing, light, and visually stunning finale to any summer barbecue or tropical-themed dinner party.
🥗 Ingredients
The Fruit
- 2 pieces Large Ripe Mangoes (Preferably Kent or Keitt varieties; firm but slightly yielding to pressure)
- 1 tablespoon Neutral Oil (Grapeseed or avocado oil for brushing the fruit)
Zesty Honey Glaze
- 3 tablespoons Honey (Wildflower or Orange Blossom works beautifully)
- 2 tablespoons Fresh Lime Juice (From about 1 large lime)
- 1 teaspoon Lime Zest (Finely grated)
- 1/4 teaspoon Ancho Chili Powder (For a mild, smoky warmth)
- 1 pinch Sea Salt (Flaky salt is best)
Garnish and Assembly
- 1/4 cup Fresh Mint Leaves (Torn or chiffonade)
- 2 tablespoons Unsweetened Coconut Flakes (Toasted until golden)
- 1 cup Greek Yogurt or Vanilla Bean Ice Cream (Optional, for serving)
- 4 pieces Lime Wedges (For extra squeezing at the table)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 400°F / 200°C). Ensure the grates are meticulously cleaned and lightly oiled to prevent the fruit from sticking.
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2
Prepare the mangoes by slicing off the 'cheeks'—the two fleshy sides of the fruit—avoiding the large flat pit in the center. You should have 4 large halves.
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3
Using a sharp paring knife, score the flesh of each mango cheek in a crosshatch pattern (diamonds), being careful not to cut through the skin.
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4
In a small microwave-safe bowl or a small saucepan over low heat, combine the honey, lime juice, lime zest, chili powder, and sea salt.
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5
Warm the glaze mixture slightly for 20-30 seconds until it becomes thin and pourable, then whisk until well combined.
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6
Lightly brush the flesh side of the mangoes with the neutral oil. This creates a barrier that helps achieve those perfect grill marks.
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7
Place the mangoes flesh-side down directly onto the hot grill grates. Do not move them for at least 3 minutes to allow the sugars to caramelize.
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8
Check one mango for grill marks; if they are deep golden brown and slightly charred, rotate the mango 45 degrees to create a diamond pattern and cook for another 2 minutes.
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9
Flip the mangoes so they are skin-side down. Using a pastry brush, generously coat the scored flesh with about half of the honey-lime glaze.
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10
Close the grill lid and cook for an additional 2-3 minutes. This allows the heat to penetrate the skin and warm the fruit all the way through while the glaze bubbles into the crevices.
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11
Remove the mangoes from the grill and place them on a serving platter or individual dessert plates.
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12
Drizzle the remaining glaze over the warm fruit, ensuring it seeps into the crosshatch cuts.
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13
Garnish immediately with toasted coconut flakes, fresh mint, and an extra dusting of chili powder if desired.
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14
Serve warm with a dollop of cold Greek yogurt or a scoop of melting vanilla bean ice cream on the side.
💡 Chef's Tips
Choose mangoes that are 'just' ripe; if they are too soft, they will turn to mush on the grill. If you don't have a grill, a cast-iron grill pan on the stovetop works excellently to achieve the same charred effect. To toast coconut flakes, place them in a dry skillet over medium heat for 2-3 minutes, tossing constantly until fragrant and golden. For a vegan version, substitute the honey with agave nectar or maple syrup. Avoid using extra virgin olive oil for brushing the fruit as its strong flavor can overwhelm the delicate mango.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a crisp Riesling to complement the fruit's sweetness. Serve alongside a scoop of coconut sorbet for a completely dairy-free, tropical treat. Works beautifully as a side dish for grilled jerk chicken or spicy prawns. Offer a small bowl of Tajín seasoning on the side for guests who want an authentic Mexican 'sweet and spicy' kick. A sprig of Thai basil can be substituted for mint for a more herbaceous, savory aromatic profile.