How to Grill Mango and Sour Thai Mango Salad
Today, I’m sharing two mango recipes with you. I’ll show you how to grill mango, and a I have a mango salad recipe that I make when I’m homesick for Toronto.
How to Grill Mango
Grilling mango is pretty simple, and when you grill mango, it becomes caramelized. The caramelized mango halves are very versatile: They are just as happy with a scoop of vanilla ice cream as they are next to a grilled pork chop or chicken breast. The recipe can be doubled, tripled, quadrupled, etc. to feed as many people as you need it to. Obviously, a serving is half of a mango.
What you need to make grilled mango
- 1 mango
- 1 tbsp butter
- 1 tsp packed brown sugar
Prepare your BBQ for direct heat grilling at a medium heat.
Cut the cheeks off the mango and score them as shown in my mango cutting video. In a microwave-safe bowl heat the butter for 10 seconds at a time until melted. Stir in the brown sugar.
Brush the scored mango halves with the sweet butter.
Place them skin side up on the grill directly over the heat. Be prepared: You might get a few little flare ups from the buttery sugar dripping onto the flames. Grill for 4-7 minutes, until the fruit of the mango is lightly browned in places.
Remove to a plate and let them cool down enough that you can touch the skin.
Invert the mango halves as demonstrated in my mango cutting video.
If you love mango like I do, you should also want to check out my mango lime bellini recipe. It will go beautifully with the grilled mango!
Now here’s the recipe for the Sour Thai Mango Salad that reminds me of Toronto.
Sour Thai Mango Salad
- 1 slightly unripened mango
- 2 tbsp lime juice
- 1/4 tsp fish sauce
- 1/2 cup red onion, in thin half-moon strips
- 1 small red chili, seeded, deveined and sliced thin
- 1/4 cup loosely packed cilantro leaves, coarsely chopped
- 2 tbsp chopped peanuts
- Cut the cheeks off of the mango as shown in my mango cutting video. But then, instead of making a grid, use a soup spoon to scoop the mango meat away from the peel. Slice the mango thinly and then cut each slice into matchsticks.
- In a medium bowl combine the lime juice and fish sauce. Add the mango and stir. Add the remaining ingredients. Cover with plastic wrap and refrigerate until just before serving (but up to one hour). Toss and serve.
Alternate instructions if you have picky family members:
In a medium bowl combine the lime juice and fish sauce. Add the mango and stir (but don’t tell anyone what’s in the dressing. They’ll never detect it so why increase the pickiness factor???). Cover with plastic wrap and refrigerate for up to one hour. Put everything else in separate bowls and allow people to choose what they’d like in their mango salad. (Alternatively, you can mix these remaining ingredients together and serve the mixture alongside the mango, as depicted above.)