Best 4 Grilled Mango With Lime Salt And Ancho Powder Recipes

Indulge in a tantalizing culinary journey with our grilled mango recipes, a symphony of flavors that will transport your taste buds to a tropical paradise. These delectable dishes showcase the vibrant essence of perfectly grilled mangoes, complemented by a medley of zesty ingredients that create a harmonious balance of sweet, sour, and savory.

From the classic Grilled Mango with Lime, Salt, and Ancho Powder, a harmonious blend of sweet and savory, to the tantalizing Grilled Mango Salsa, a vibrant explosion of flavors perfect for summer gatherings, each recipe offers a unique twist on this tropical fruit. Embark on a culinary adventure as we explore the diverse world of grilled mango dishes, promising an unforgettable gastronomic experience.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

SPICY GRILLED SALMON WITH MANGO, RADISH, AND LIME SALSA

Spicy Grilled Salmon with Mango, Radish, and Lime Salsa image

Provided by Tyler Florence

Categories main-dish

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika

Steps:

For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside.
Heat the grill to medium high.
Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes.
To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.

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

Ingredients

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.

Tips:

Choose ripe, firm mangoes for grilling. Unripe mangoes will be too sour, while overripe mangoes will be too soft and mushy.
Slice the mangoes into uniform pieces so that they cook evenly.
Brush the mango slices with oil before grilling to prevent them from sticking to the grates.
Grill the mango slices over medium heat for 2-3 minutes per side, or until they are slightly charred and tender.
Sprinkle the grilled mango slices with a mixture of lime juice, salt, and ancho powder.
Serve the grilled mango slices immediately.

Conclusion:

Grilled mango with lime, salt, and ancho powder is a delicious and refreshing summer treat. The mangoes are sweet and juicy, with a slightly smoky flavor from the grill. The lime juice and salt add a bright and tangy flavor, while the ancho powder adds a subtle spiciness. This dish is perfect for a party or barbecue, or as a simple snack.