I saw this recipe in a recent issue of Cooking Light and also found it on The Food Network. I figured it sounded interesting enough, and boy was I glad I tried it! I’ve made this recipe a few times. The delicious aroma and beautiful color of the dish had everyone in the house salivating and wanting the recipe!
- 3 Mangoes
- Salt and Pepper to taste
- Cayenne Pepper to taste
- Extra Virgin Olive Oil
- 1 Lime, halved
- 1/2 cup Mexican Crema or 1/3 cup Sour Cream (I used Tofutti
- Sour Supreme to make it vegan)
- 2 Thinly Sliced Jalapeno Peppers
- Fresh Cilantro (I left this out since I’m not a big fan)
Step 1: Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Preheat a grill or grilling fry pan to medium.
Step 2: Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.
Step 3: Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema or sour cream and top with jalapenos and cilantro.
Try these substitutions: Red Bell Peppers instead of Jalapeno if you’d like it less spicy.
Photo Credit: The Food Network