Grilled Mango
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.
Servings 8 servings
Calories 52kcal
Ingredients
- 3-4 cups fresh or frozen mango 2-4 mangos if using fresh
- 1/2 tablespoon olive oil or avocado oil
Instructions
- 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.
Notes
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.
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.
Cook time will vary based on the size of your mango and the grill you use.
Nutrition
Serving: 0.5cup | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g