Grilled Mango

1. 1

   Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit.

2. 2

   Cut remaining broad side and remaining mangoes in same manner.

3. 3

   (There should be a total of 12 slices, 6 of them end pieces.)

4. 4

   Discard pits and reserve any remaining mango for another use.

5. 5

   Prepare grill.

6. 6

   Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes.

7. 7

   (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.)

8. 8

   Transfer mango as grilled to a platter.

9. 9

   When end pieces of mango are cool enough to handle, push from skin side to turn inside out.

10. 10

    Grill remaining mango slices about 2 minutes on each side.

No additional tips available.