In this easy recipe, grilled mango is finished with the sweet heat from Aleppo pepper, punchy lime, and a drizzle of honey. The hot grill makes the fruit even sweeter and more vibrant, imparting a subtly smoky flavor. Serve as a not-too-sweet and healthy dessert or unexpected side dish at your next BBQ! 

six grilled mango halves on a serving platter next to bowls of kosher salt, aleppo pepper, and honey.
Photo Credits: Andrea Gralow

This grilled mango recipe is sweet, tangy, smoky, spicy—I could go on! Just like with grilled watermelon or corn on the cob, I’m always surprised by how much flavor you can get from fresh fruit and just 1-2 minutes on the grill.

The quick-charred mango gets so soft, velvety, and tender but stays juicy and fresh. I love to skewer the mango pieces with toothpicks and serve an easy appetizer that’s sure to impress. Or, if you want to go full chef-mode, mix with fresh mango as a Mediterranean salsa for grilled salmon

There are so many possibilities to use this versatile and easy technique! Find out how to grill mango and my favorite tips for using grilled mango below. 

Table of Contents
  1. Ingredients for Grilled Mango
  2. How to Grill Mango
  3. Tips for Grilling Mango
  4. How to Serve Grilled Mango
  5. Wow-Worthy Summer Fruit Recipes
  6. Grilled Mango with Lime, Aleppo Pepper, and Honey Recipe
ingredients for grilled mangos including mangos, lime, honey, kosher salt, and aleppo pepper.

Ingredients for Grilled Mango

This ingredient list is small, and you can make it even smaller if you’d like. All you need is mangos, salt, and olive oil. From there, the lime, pepper, and honey give it the big, bold flavor I crave. To make this grilled mango recipe, grab: 

  • Mangos: Look for mangos that are ripe but not too mushy. I have the best luck finding the perfect mangos in late spring through the end of summer. 
  • Lime: The lime’s acidity draws out the mango’s sweet flavor. 
  • Kosher salt: A sprinkle of salt enhances the taste. 
  • Aleppo pepper: Adds a mildly spicy kick for a sweet, tangy, savory, and spicy experience. You can source Aleppo pepper at our shop, leave it off, or substitute with your favorite red chili flakes.
  • Honey (if you’d like): Though optional, I like to add a drizzle of warm Greek honey to make these simple mangos extra indulgent. 
  • Olive oil: You can use a neutral oil to prepare your grill grates if you prefer, but I like to use a high quality extra virgin olive oil to brush the mangos for the best flavor. Smooth, slightly peppery Spanish Hojiblanca is my go-to for this dish. 

How to Grill Mango

Grilled mango is a quick, easy, and totally unexpected side dish. If you don’t have an outdoor grill or the weather isn’t cooperating, feel free to make this recipe on an indoor griddle or cast-iron pan. To grill mango: 

  • Get ready: Lightly oil your grill grates. Heat the grill to medium. 
  • Slice the mango: Use a sharp knife to cut off one side, slicing as close to the seed as possible. (Yes, mangos have seeds not pits!) Slice off the other side of the mango to make two pieces. Repeat with the remaining three mangoes, discarding the seeds. two mango halves and the mango seed on a cutting board.
  • Score the mangos: Using a small knife, cut the mangos’ flesh diagonally without piercing the skin. Slice diagonally in the opposite direction to make a diamond pattern. Brush each mango’s flesh lightly with olive oil. two mango halves on a cutting board, one scored.
  • Grill: Arrange the mangos on the hot grill, flesh side down. Grill until charred, 1-2 minutes. Remove from the heat and immediately squeeze the lime on top. Season with a sprinkling of kosher salt and Aleppo pepper (or your favorite red pepper flakes). two mango halves on a cast iron grill pan.
  • Finish and serve: When the mangos are cool enough to handle, gently push their skin to pop the flesh out. Optionally, drizzle with warmed honey and serve warm.   

Tips for Grilling Mango

Grilling mangos is a simple and delicious way to add a depth of flavor to the vibrant tropical fruit. Just be sure to keep a close eye on them as they cook, as they can burn quickly. Here are some more tips for how to grill mangos like a pro:

  • Choose ripe but firm mangos. You want mangos that are ripe but not too soft, as they will hold their shape better on the grill.
  • Don’t forget to oil. As you can imagine, mangos are prone to sticking. A well-oiled grill and fruit will prevent this. 
  • Preheat the grill. Just like with grilled meat like chicken and lamb, your grill needs to be nice and hot to get a good sear without overcooking the inside. Wait until your grill is hot before adding the fruit. This will also help prevent sticking! 
  • Preserve the peel. Don’t peel the mango, and try to avoid puncturing its skin when you score it. The peel will help keep its shape over high heat.  
two bowls with two grilled mango halves, a dollop of whipped cream and 2 lime wedges in each next to a bowl of honey, a bowl of whipped cream, and a bowl of aleppo pepper.

How to Serve Grilled Mango

Grilled mango is fantastic alongside grilled meats, from Grilled Chicken Thighs to Mediterranean Grilled Lamb Chops. The natural acidity in the mango helps to cut through the richness of the meat. And, all the tart, sweet, smoky, savory, and caramelized flavors coming together is like a party for your tastebuds.

Or, I often like to serve grilled mango with Greek yogurt and honey drizzled on top as a dessert. It's healthy and not too sweet, but tastes like an indulgent treat! From there, you have so many opportunities to use your beautiful grilled mango slices: 

  • As a cocktail garnish. Make a garnish your friends will actually want to eat! Skewer a  few pieces of grilled mango to prop on top of glasses of Rosé Lemonade, Agua De València, or Watermelon Sangria
  • Make a sweet and savory dessert. Serve as-is on its own as a light dessert. Or, serve the grilled mango pieces with a dollop of frozen yogurt or mascarpone cheese. 
  • Add complexity to mango salsa. Hold the honey, and swap some of the fresh mango for grilled in this Grilled Salmon with Mango Salsa. The variety of textures and flavors are absolutely irresistible. 
  • Add to Shrimp Ceviche. Again, we’re talking big-time, knock it out of the park, delicious flavor and texture! This one is sure to wow. 

Wow-Worthy Summer Fruit Recipes

Browse all Mediterranean Recipes.

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Drizzle with the Best

All natural honey sourced from Crete's unspoiled mountain forest, this exceptional honey boasts notes of wild thyme.

a jar of greek honey from the mediterranean dish.
4.50 from 2 votes

Grilled Mango with Lime, Aleppo Pepper, and Honey

Suzy Karadsheh
six grilled mango halves on a serving platter next to bowls of kosher salt, aleppo pepper, and honey.
Grilling mango enhances its sweetness and adds a subtle smoky quality. Serve as a side dish alongside grilled meats, or add a depth of flavor to any recipe that calls for raw mango.
Prep – 5 minutes
Cook – 1 minute
Total – 6 minutes
Cuisine:
Mediterranean Diet Friendly
Serves – 4
Course:
Appetizer, Dessert, Side Dish

Ingredients
  

  • Extra virgin olive oil
  • 4 ripe mangos
  • 1 lime, halved
  • Kosher salt
  • Aleppo pepper or red chili flakes
  • Warmed honey, for drizzling (optional)

Instructions
 

  • Get ready: Lightly oil the grates and heat the grill or a large indoor griddle pan to medium.
  • Slice the mango: Prop a mango up on its butt. Use a sharp knife to cut off one side, slicing as close to the seed as possible. (Yes, mangos technically have seeds not pits!) Slice off the other side of the mango to make two pieces. Repeat with the remaining mangoes and discard the seeds.
  • Score the mangos: Using a small knife, score the mangos’ flesh in a grid or diamond pattern without cutting through the skin. Brush lightly with olive oil.
  • Grill: Arrange the mangos on the hot grill, flesh side down. Grill until charred, 1-2 minutes. Remove from the heat and immediately squeeze the lime on top. Season with kosher salt and Aleppo pepper (or your favorite red pepper flakes).
  • Finish and serve: When the mangos are cool enough to handle, gently push the skin to pop the mango flesh out. If you like, drizzle with warmed honey. Serve warm.

Notes

  • Choose ripe but firm mangos. You want mangos that are ripe but not too soft, as they will hold their shape better on the grill.
  • Make sure the grill is nice and hot: you want to get a good char and caramelization on the mango quickly. This will keep some of its deliciously juicy raw flavor and texture. 
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 129.2kcalCarbohydrates: 32.8gProtein: 1.8gFat: 0.8gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 2.4mgPotassium: 364.8mgFiber: 3.8gSugar: 28.6gVitamin A: 2248.1IUVitamin C: 80.2mgCalcium: 28.3mgIron: 0.4mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.50 from 2 votes (1 rating without comment)

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Comments

  1. Cathy says:

    4 stars
    I still struggle with picking out mangoes but gave this a try. Served it alongside the salmon kabobs and Lebanese rice. Everything was delicious.

    1. TMD Team says:

      Yay! Thanks, Cathy!

  2. Teknik Informatika says:

    Doesn't it taste too sweet?

    1. TMD Team says:

      Not in our opinion! It's just right!