INGREDIENTS:
- 4 ripe mangoes
- 2 tablespoons canola oil
- Juice of 1 lime
- 1 teaspoon fine sea salt
- ¼ teaspoon ancho or New Mexican chile powder
- Finely grated zest of 1 lime
- Fresh cilantro leaves, for garnish, optional
- Heat the FIREDISC® cooker to medium for direct grilling. Slice the mangoes into two pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin.
- Pop the flesh by holding the skin side and pushing it up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute. Transfer the mangoes to a platter.
- Immediately drizzle with the lime juice. Sprinkle with the salt, chile powder, and lime zest. Garnish with cilantro leaves if desired.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- Credit to foodnetwork.com