Grilled Mango Cheeks with Lime — Print Recipe

Juicy Bowen or Kensington Pride mango cheeks scored in a cross-hatch, grilled until caramelised, and served with a squeeze of lime and a scoop of coconut ice cream.

Ingredients

4 large ripe mangoes (Kensington Pride or similar)
2 tbsp coconut oil
2 tbsp brown sugar
Juice of 2 limes
Coconut ice cream for serving
Fresh mint leaves
Pinch of chilli flakes (optional)

Instructions

1 Slice the cheeks off each mango, cutting as close to the stone as possible.
2 Score the flesh in a cross-hatch pattern, cutting to but not through the skin.
3 Brush cut surfaces with coconut oil and sprinkle with brown sugar.
4 Grill flesh-side down on a hot barbecue or grill pan for 2-3 min until caramelised grill marks appear.
5 Flip and grill skin-side down for 1 min to warm through.
6 Serve immediately with a squeeze of fresh lime juice, a scoop of coconut ice cream, and a scatter of mint.

Did You Know?

The town of Bowen in Queensland is Australia's mango capital, producing a third of the nation's mangoes and home to a 10-metre-tall "Big Mango" monument that was once famously "stolen" as a publicity stunt.