Grilled Mango with Lime, Aleppo Pepper, and Honey
Grilling mango enhances its sweetness and adds a subtle smoky quality. Serve as a side dish alongside grilled meats, or add a depth of flavor to any recipe that calls for raw mango.
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 129 kcal | Sugar | 29 g |
| Carbs | 33 g | Cholesterol | – |
| Protein | 2 g | Sodium | 2 mg |
| Fat | 1 g | Fiber | 4 g |
| Sugar | 29 g | ||
| Cholesterol | – | ||
| Sodium | 2 mg | ||
| Fiber | 4 g |
Prep Time: 5 min Cook Time: 1 min Total Time: 6 min
https://www.themediterraneandish.com/grilled-mango-with-lime-aleppo-pepper-and-honey/
Ingredients
Extra virgin olive oil
4 ripe mangos
1 lime, halved
Kosher salt
Aleppo pepper or red chili flakes
Warmed honey, for drizzling (optional)
Instructions
Get ready: Lightly oil the grates and heat the grill or a large indoor griddle pan to medium.
Slice the mango: Prop a mango up on its butt. Use a sharp knife to cut off one side, slicing as close to the seed as possible. (Yes, mangos technically have seeds not pits!) Slice off the other side of the mango to make two pieces. Repeat with the remaining mangoes and discard the seeds.
Score the mangos: Using a small knife, score the mangos’ flesh in a grid or diamond pattern without cutting through the skin. Brush lightly with olive oil.
Grill: Arrange the mangos on the hot grill, flesh side down. Grill until charred, 1-2 minutes. Remove from the heat and immediately squeeze the lime on top. Season with kosher salt and Aleppo pepper (or your favorite red pepper flakes).
Finish and serve: When the mangos are cool enough to handle, gently push the skin to pop the mango flesh out. If you like, drizzle with warmed honey. Serve warm.