Simple Grilled Mangos Recipes

Steps:

• Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed., Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes., Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.

Steps:

• Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
• Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
• Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
• Place the mangos in a bowl, add the syrup, cover and let cool.
• When ready to serve, cut the mango into bite-sized chunks or whatever size you need.

Steps:

• Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than 1/2 inch. Transfer to a medium bowl.
• Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.

Steps:

• Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
• Prepare grill.
• Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.