Grilled Mango Splits

I’ve been traveling a lot this summer, but that’s not why I haven’t posted in a while.  Let’s just say you should not enjoy the food and drinks you find on this blog while sitting in front of your laptop.  We’ll leave it at that.  

A grilled mango split made me forget all my computer woes.  It’s my favorite mango dessert of all time, and trust me, I’ve had my fair share.  spoon out mango cheeksA hot grill caramelizes the outside of the mango, creating a crispy candy crust, while the inside gets warm and melty.  These two contrasting textures remind me of crème brûlée.  hot grilled mango cheekstwo grilled mango cheeksIt can be tricky to grill a juicy mango, but I’ve got some tips to make it easy.  Use the biggest mangos you can find and follow the instructions in the recipe for a well-seasoned splitThe guava sauce is an essential part of the complete grilled mango split experience.  It only takes a minute and it tastes divine.  You don’t want to miss out on that.  warm guava saucegrilled mango splits and guava sauceThis is an impressive summer dessert, best shared with friends.  Next time you have a barbecue, stoke the fire after dinner and grill mango splits.  Happy mango season, friends!

Grilled Mango Splits
  1. 1 large mango
  2. 3 tablespoons guava jam*
  3. 2 tablespoons butter
  4. 2 teaspoons rum or vanilla extract
  5. pinch of salt
  6. 2 tablespoons high-heat oil (to season the grill)
  7. 2 scoops vanilla ice cream*
  8. coconut chips or nuts, for topping
  1. Slice the 'cheeks' off each side of the mango, cutting alongside the middle pit. Slide a spoon between the flesh and the peel and carefully scoop the cheek out in one big piece.
Make the guava sauce
  1. Melt 2 tablespoons of butter in a small saucepan over medium-low. Stir in the guava preserves. Add the rum or vanilla and a pinch of salt. Keep the sauce warm over low heat while you grill the mango.
Grill the mango
  1. Prepare a hot grill. Scrape the grates clean. Pour the oil into a small dish. Fold a paper towel into a 2-inch square. Using tongs, dip the paper towel into the oil and wipe it across the grill grates in the area you'll be cooking. Repeat over the same area a few times until you've used all the oil.
  2. Grill the mango cheeks for about 3 minutes on one side. Carefully use a spatula to release them and flip them over. Grill for another 2 minutes.
  1. Transfer the mangos to dishes and top with ice cream, guava sauce, and a sprinkle of coconut chips or nuts. Dig in.
  1. *Homemade guava jam is the best, but Conchita guava preserves are an acceptable substitute, available at Publix in the Latin food section.
  2. While you're there, you may as well pick up Publix brand 'homemade style' vanilla ice cream, which our friend Tom says is the perfect match for our mangos.
Suwannee Rose

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