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Grilled Mango with Lime, Aleppo Pepper, and Honey

Suzy Karadsheh
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 Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Appetizer, Dessert, Side Dish, starter
Cuisine dessert, Mediterranean
Servings 4 People
Calories 128.02 kcal


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


  • 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).


  • 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. 
this recipe is sponsored by Mediterranean Supermarket 
Keyword dessert