Fire up the barbie, we’ve got mangos to grill. While the thought of grilling fresh fruit may seem a little strange, the smoky flavor from the open flame gives an added dimension to sticky sweet of the mango. Here, the National Mango Board offers up a few griller recipes to prepare those mangos.
Looking for a unique take for a salad? This recipe, courtesy of chef Hector Morales of 21 Degrees North at the Turtle Bay Resort in Honolulu, merges an array of flavors and textures for a summer salad not to be overlooked.
- 6 fresh ripe mangos*, peeled
- 2 1/4 lb. goat cheese, sliced into 1 oz. rounds
- 1 1/2 cups macadamia nuts, toasted and chopped
- 3 lbs. organic greens
- 12 oz. arugula
- 24 oz. balsamic vinaigrette
- Micro greens, for garnish
Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked.
Coat 3 goat cheese rounds with Macadamia nuts. Bake at 350 degrees 2 to 3 minutes.
To plate: Toss 4 oz. greens and 1 oz. arugula with vinaigrette and line serving plate. Arrange goat cheese and grilled mango on top. Garnish with micro greens.
Transport your grill to the Caribbean for a recipe that imbues the island life.
Island Style Skewers
- 1/2 cup olive oil
- 1/2 cup prepared mango chutney, chopped if coarse
- 1/2 cup bottled teriyaki sauce
- 2 tablespoons balsamic vinegar
- 3/4 pound boneless, skinless chicken breast, cut into 1 1/2 to 2-inch cubes
- 18 medium shrimp, shelled and deveined
- 1 medium yellow onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
- 1 medium red onion, peeled with both ends trimmed off and cut into six wedges approximately 1/2 inch wide
- 2 firm-ripe mangos, peeled, pitted and cut into large cubes
- 1 large red or green bell pepper, halved, trimmed, seeded and cubed
- Nonstick cooking spray, as needed
Ginger Mango Sauce
- 1 mango, peeled, pitted and diced (about 1 cup)
- 1/4 cup frozen orange juice concentrate
- 3 tablespoons water
- 2 teaspoons grated fresh ginger
For marinade, combine oil, chutney, teriyaki sauce and vinegar. Set aside half to use for basting. Place chicken and shrimp in wide, shallow glass dish or pan. Pour remaining marinade mixture over, then cover and marinate in refrigerator at least 3 hours or overnight. Soak 18 large bamboo skewers (about 12 inches long) in water at least 1 hour before using. Separate the onion wedges into double layers. To prepare kabobs, alternate chicken, onions, mango, green or red pepper, and shrimp (or you can make separate skewers of shrimp and chicken) onto soaked skewers, keeping them near the pointed end of each skewer, leaving a long “handle” of skewer open. Coat the grill grate with nonstick cooking spray. Place skewers over medium coals for 15 to 20 minutes. Brush often with remaining marinade mixture and turn skewers until cooked through. Serve with Ginger Mango Dipping Sauce: Combine mango, frozen orange juice concentrate, water and ginger in electric blender. Puree until smooth and serve with skewers.
Dessert…on a grill? Don’t let the means fool you; this recipe for Honey Grilled Fruit is sure to tantalize the taste buds.
Honey Grilled Fruit with Lime-Mint Vinaigrette
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon finely chopped fresh mint
Honey Grilled Fruit
- 3 large firm but ripe mangos, peeled, pitted and cut into large spears
- 1/2 fresh pineapple, peeled, cored and cut into spears
- 1 large peach, pitted and cut into 8 wedges
- 2 plums, pitted and quartered
- 1/2 cup honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cinnamon
- Mascarpone cheese
For the Vinaigrette: Whisk together vinaigrette ingredients in a small bowl; cover and refrigerate until ready to serve.
For the Fruit: Whisk together honey, lime juice and cinnamon.
Grill all fruit over medium heat for a few minutes on each side or until grill marks appear basting with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pineapple into large chunks.
Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese.