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!

SERVINGS: 6-8

INGREDIENTS:

• 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