This Grilled Mango is the perfect treat that can be seasoned with chili lime, paprika, Tajin, or brown sugar You can eat it on its own, pair it with chicken or fish, add it to a fruit salad, or use it as a topping for ice cream.
What Type of Mango to Use
Fresh or frozen mango will work. I like to use frozen mango because it’s so easy to find and is typically cheaper. Defrost it first and drain any excess water.
I don’t recommend grilling it while frozen. It will become soft and mushy. Frozen fruit releases a lot of moisture when it is heated, which can make it difficult to get a good char on the outside and can ruin the texture.
How to Shop for Fresh Mango
- Smell: It should have a sweet, fruity aroma coming from the stem end. If there is no aroma, the mango may not be fully ripe.
- Touch: Give the mango a gentle squeeze. if it’s somewhat firm with some give, it’s ripe. If it’s too soft, it may be overripe, and if it’s rock hard, it’s not yet ripe.
- Color: Look for a uniform, deep yellow or orange color. If the mango has a green tinge, it’s not yet ripe.
- Stem: Check the stem end of the mango. If it’s slightly indented, it’s a sign that the mango is ripe.
- Weight: Pick up the mango and see if it feels heavy for its size. A heavy mango is usually a sign of a juicy, sweet fruit.
How to Cut
- Start by slicing off both ends of the mango to expose the pit in the center.
- Place the mango upright on a cutting board and slice down along the sides of the pit, being careful not to cut through it. Repeat this process on the other side of the pit.
- You should now have two mango halves, each with a pit in the center. Hold one of the halves in your hand and make a criss-cross pattern on the flesh, being careful not to cut through the skin. Repeat this step with the other half.
- Hold the mango half in your hand, with the skin facing out, and use a spoon to gently scoop out the diced mango. Repeat with the other half.
- If you want to slice the mango, cut the flesh from the skin of each half and then slice as desired.
How it Tastes
It has a sweet, juicy, and slightly smoky flavor. The heat from the grill caramelizes the natural sugars in the mango, which brings out its natural sweetness and creates a slightly charred taste.
Do You Have to Use Skewers?
No, you don’t have to use skewers to grill mango. Skewers can be helpful if you’re grilling smaller pieces of fruit and want to keep them from falling through the grill grates. If you’re grilling larger pieces, you can simply place them directly on the grill grates.
I like to use metal skewers because they are reusable and you don’t have to soak them beforehand. If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
If you’re using metal skewers, look for ones with a flat, wide blade to prevent the seafood from spinning around when you turn it.
How to Grill Mango
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Brush oil over the grill grates where you plan to place the mango.
- Drizzle the mango with olive oil or avocado oil. (I oil the grates as well to be sure nothing sticks). If you’re using chunks of mango load them onto skewers or place them in a grill basket.
- Load the mango onto the grill.
Getting to know your grill is important. Most modern and newer grills will display the temperature. For this dish, medium heat and 350-400 degrees is optimal. If you don’t have a thermometer you can hand test the temperature.
Place your hand about 5 inches above the grill grates and count the number of seconds you can comfortably hold it there.
- If you can only hold your hand for 1-2 seconds, the temperature is high around 500 degrees.
- If you can hold your hand for 3-4 seconds, the temperature is medium-high around 450 degrees.
- If you can hold your hand for 5-6 seconds, the temperature is medium around 400 degrees.
- If you can hold your hand for 7-8 seconds, the temperature is low around 350 degrees.
Cook Time/How Long to Grill
Cook time will vary based on the size of your mango and the grill you use. Grill for 2-4 minutes on each side or until you have nice grill marks and the fruit is slightly softened.
Ways to Season it
- Chili Lime
- Brown Sugar
- Lime Juice
Pair With These Recipes
More Grilled BBQ Recipes
- 3-4 cups fresh or frozen mango 2-4 mangos if using fresh
- 1/2 tablespoon olive oil or avocado oil
- Preheat grill to medium heat, 350-400 degrees.
- Brush oil over the grill grates where you plan to place the mango. This will prevent the mango from sticking to the grill.
- Drizzle the mango with olive oil or avocado oil. (I oil the grates as well to be sure nothing sticks). If you're using chunks of mango load them onto skewers or place them in a grill basket.
- Place the mango on the grill. If using fresh mango (with the peel intact), place the mango cut-side down on the grill and avoid moving it around too much, as this will help to create nice grill marks and ensure even cooking.
- Grill for 2-4 minutes on each side or until you have nice grill marks and the fruit is slightly softened.