Summary: Grilling fruit is such an underrated method of preparation. The heat caramelizes the outer layer of the fruit, and the warmth throughout is a different experience altogether. Grilled peaches and pineapple are also delicious.
Yield: 2 grilled mango halves
- 1 mango, preferably Ataulfo or champagne (but any work)
- olive oil for brushing the cut sides with
Cut mangos away from seed so that you have two large slices. Leave the skin on. Brush the cut sides of the fruit lightly with olive oil.
Grill flesh-side down on a medium-high grate for 2 minutes.