Best for: A sweet-tart, chile-dusted finish to a cookout.
Grilled mango cheeks caramelize at the edges, then get the street-vendor treatment: a drizzle of chamoy, a dusting of Tajín, and lime. Sweet, sour, salty, and spicy in every bite.
Grill: Direct medium-high heat; 450°F. Equipment: Grill, sharp knife, tongs.
Ingredients
Total: 16 minutes.
- 3 ripe but firm mangoes
- 1 teaspoon neutral oil
- 3 tablespoons chamoy sauce
- 1 teaspoon Tajín seasoning, plus more to taste
- 1 lime, cut into wedges
Directions
Cut the cheeks from the mangoes by slicing off both sides of the pit. Score the flesh in a crosshatch pattern without cutting through the skin.
Brush the cut sides lightly with the oil.
Grill the cheeks cut-side down for 2–3 minutes, until grill marks form and the edges caramelize.
Flip the cheeks skin-side down and grill for 2–3 minutes more, until warmed through.
Press the skin side of each cheek to fan the cubes outward, then drizzle with the chamoy.
Dust with Tajín and serve with lime wedges.
Grilling tip: Choose mangoes that yield just slightly — overripe fruit collapses on the grill before it can caramelize.
