Ripe, vibrant mango is one of the brightest, sunniest flavors you can find this time of year. We feel it plays best with ingredients that balance its floral sweetness: hot chiles, puckery lime, and rich Mexican crema. Grilling the fruit—even indoors on a grill pan—lends a subtle touch of char and smoke to the mix. Mango fans should try the Champagne (also called Ataulfo) variety, which boasts intensely perfumed sweetness and smoother texture.

Try our Spicy Grilled Mango with Chiles and Crema. For added textural appeal, grind black pepper a little coarsely. It also intensifies the heat.


This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together harmoniously and for maximum effect. Look for Mexican crema in the supermarket dairy section or in ethnic markets, or substitute crème fraîche. Serve with grilled steak, chicken, or pork chops.

3 tablespoons fresh lime juice, divided1 thinly sliced green jalapeño pepper1 thinly sliced red jalapeño pepper2 ripe peeled mangoes, cut into 1/3-inch-thick slicesCooking spray¼ teaspoon kosher salt¼ teaspoon freshly ground black pepper1/8 teaspoon ground red pepper3 tablespoons Mexican crema¼ cup cilantro leaves

1. Combine 2 tablespoons juice and jalapeños in a small bowl.2. Coat mango slices with cooking spray; sprinkle with salt, black pepper, and ground red pepper. Heat a grill pan over high heat until smoking hot. Coat pan with cooking spray. Add mango to pan. Cook, without moving, 4 minutes or until well marked. Turn and cook 2 minutes; place on a platter.3. Combine remaining 1 tablespoon juice and crema in a small bowl, stirring with a whisk until smooth. Spoon jalapeños over mango. Drizzle with crema mixture; sprinkle with cilantro leaves.SERVES 4 (serving size: ½ mango and 1 tablespoon sauce)CALORIES 128; FAT 2.6g (sat 1.8g, mono 0.2g, poly 0.1g); PROTEIN 1.9g; CARB 27.5g; FIBER 2.9g; CHOL 6mg; IRON 0.3mg; SODIUM 172mg; CALC 22mg