Grilled mango on the BBQ
Short answer: Cut mango into wedges, grill for 2–3 minutes per side over high heat until grill marks appear. Sprinkle with a pinch of Jamaican Jerk rub and serve with lime.
Grilled mango is one of the most surprising BBQ side dishes. The heat caramelizes the sugars, the skin protects the flesh, and the result is a sweet, slightly smoky side dish that perfectly contrasts with the spicy flavors of Jerk chicken.
Ready in 10 minutes — ideal as a BBQ finisher while the meat rests.
What do you need?
For 4 people:
- 2 ripe but firm mangoes
- 1 tbsp honey or maple syrup
- Pinch of Jamaican Jerk rub or cayenne pepper
- 1 lime, in wedges
- Optional: fresh mint, shredded coconut, vanilla ice cream
The mango should be ripe but still firm to the touch — otherwise, it will fall apart on the grill. A Tommy Atkins or Kent mango works best. Avoid overripe mangoes.
Preparation
- Peel the mangoes and cut them into thick wedges along the pit, or halve them with the skin on and score a diamond pattern into the flesh.
- Lightly brush with honey and a pinch of Jerk rub.
- Grill over high direct heat, 2–3 minutes per side, until beautiful grill marks appear.
- Remove from the BBQ and serve immediately with a lime wedge.
Halve the mango with the skin on and score a diamond pattern into the flesh — this is the easiest method. The skin holds everything together on the grill. After grilling, you can easily scoop out the flesh.
Serving
Grilled mango pairs perfectly with:
- Jamaican Jerk chicken — the classic Caribbean combination
- Pulled pork — sweet against savory
- As a dessert with a scoop of vanilla ice cream and shredded coconut
More BBQ side dishes
The rub makes the difference
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