Best Grilled Mango With Lime Salt And Ancho Powder Recipes

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GRILLED MANGO



Grilled Mango image

These easy 10 minute grilled mangoes taste incredible and make a delicious dessert, side dish, salad, or salsa. Healthy, simple to make, and can be used in so many ways.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 3

2 mangoes
1 tsp coconut oil (or other high temp oil)
2 tsp honey (only if mangos need extra sweetness)

Steps:

  • Preheat grill to medium high heat.
  • Cut the cheeks off of the mango. Brush with oil and honey, if needed.
  • Place mangos on the center of the grill, flesh side down. Grill for 1-2 minutes, then rotate the mangos 90 degrees and grill for 1-2 more minutes.
  • Top with yogurt, ice cream, or frozen yogurt. Drizzle with honey. Consider topping with fresh lime juice, pistachios, or a sprinkle of chili powder.

Nutrition Facts : ServingSize 1/2 mango, Calories 26 cal, Carbohydrate 4 g, Fat 1 g, Protein 0 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 0 mg, Sugar 4 g

MANGO WITH CHILE-LIME SALT



Mango With Chile-Lime Salt image

This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

Provided by Yewande Komolafe

Categories     snack, finger foods

Time 10m

Yield 2 servings

Number Of Ingredients 4

1 tablespoon ground chile, such as ancho or paprika
1 tablespoon fresh lime zest
1/2 teaspoon fine sea salt
2 ripe mangoes (1 1/2 pounds), peeled, pitted and cut into 1/2-inch slices

Steps:

  • In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
  • Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

SIMPLE GRILLED MANGOS



Simple Grilled Mangos image

I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.

Provided by magpie diner

Categories     Mango

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 cup organic sugar (aka evaporate cane juice, any natural sugar should work)
2/3 cup water
2 inches gingerroot, sliced thin
3 ripe mangoes, peeled pitted and sliced
3 tablespoons Earth Balance margarine

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.

GRILLED CHICKEN THIGHS WITH MANGO-ANCHO SAUCE



Grilled Chicken Thighs with Mango-Ancho Sauce image

Sweet mango and smoky ancho chile are combined to make both a delicious marinade and a sauce for these grilled chicken thighs. This isn't spicy, so the whole family can enjoy it. I like to serve this with cilantro-lime rice.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h40m

Yield 4

Number Of Ingredients 9

1 large mango, peeled and diced
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons ancho chile powder
½ teaspoon salt
1 tablespoon rice wine vinegar
1 tablespoon olive oil
4 (4 ounce) bone-in chicken thighs with skin
salt and ground black pepper to taste

Steps:

  • Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  • Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  • Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 17.7 g, Fat 3.6 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 331.3 mg, Sugar 15.7 g

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