Classic Mexican chili lime mango made even better on the grill for a refreshing and delicious summer treat! It’s naturally paleo, Whole30, and vegan, and takes just minutes to make.
Mexican mango with chili powder is something I’ve had many times. It’s usually served lollipop-style on a stick, and sold by street vendors at sporting events, beaches, and when I used to live in Brooklyn, NY. It’s delicious, and the combination of the sweetness of the mango and the spiciness of the chili powder is just so wonderful.
Grilled Mexican Chili Lime Mango Recipe
This spicy Mexican mango recipe has become one of my favorite summer desserts. The classic treat is made even better by using grilled mango, which creates such a delicious, smoky flavor. This charred taste goes beautifully with the spices, and I love how quickly it come to together!
This recipe is also naturally gluten free, paleo, Whole30-compliant, and vegan, making it a deliciously spicy dish packed with clean, good-for-you ingredients.
How to Cut Mango to Make Chili Lime Mango
You can cut the mango into big chunks to grill it, but I like to slice the sides with the most flesh, and score them to easily eat them as cubes. Here’s how to cut mango for this grilled mango dessert:
- Stand the mango upright on a cutting board and slice into the flatter side of the mango, avoiding the pit at the center. Repeat on the other side of the mango.
- Save the center piece with the pit attached to enjoy later.
- Take each sliced “cheek,” and use a sharp small knife to score into a checker mark pattern. Be careful not to slice into the peel.
How to Grill Mango
Slicing the mango is actually the most time consuming part of this recipe. Grill takes just takes minutes of your time! Here’s how to grill the sliced mango halves to make this spicy Mexican mango:
- Preheat grill or grill pan to medium heat.
- Brush the flesh side of each mango piece with avocado oil.
- Grill flesh-side down for 2 minutes until charred.
- Remove from heat to cool.
Once the mango slices have cooled enough that you can comfortably handle them, invert each piece so the cubed mango flesh pops out. You can then add lime juice, chili powder, and salt, and enjoy your chili lime mango!
Notes on Grilled Spicy Mexican Mango
- If you don’t have a grill, you can use a grill pan to lightly char the mango. However, you can enjoy this Mexican mango with chili powder without cooking it at all. Just cut the mango, and add the spices before enjoying raw. Still very delicious!
- I recommend ancho chili powder for this recipe, but if you don’t have it on hand, a regular chili powder will work as well.
- To scoop out the flesh easily, use a grapefruit spoon like this one that’s serrated so you can scrape the peel with minimum effort.
I like to enjoy this grilled mango dessert warm and fresh from the grill, but it’s still fantastic after being chilled if you decide not to eat it right away!
If you enjoyed this grilled mango dessert, you might also love…
- Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)
- Easy Paleo Pork Chops with Grilled Peach Salsa (Whole30, Low Carb)
- Paleo & Vegan Key Lime Pie Bars (No-Bake)
- Paleo & Whole30 Grilled Peach Salad With Bacon
Grilled Mexican Chili Lime Mango (Paleo, Whole30, Vegan)
Ingredients
- 1 mango
- 1 tsp avocado oil or your favorite cooking oil
- 1 tbsp fresh lime juice
- 1/2 tsp ancho chili powder or more to taste
- 1/8 tsp sea salt or more to taste
Instructions
- Preheat the grill or a grill pan to medium heat.
- Cut the mango: Stand the mango upright and cut the 2 flatter sides of the mango off from the pit in the center. Using a small, sharp knife, score the mango flesh of each side into a checker mark pattern. Try not to cut all the way through the skin. Save the pit with the rest of the mango flesh attached to it to enjoy later.
- Brush the sliced mango halves with avocado oil on the flesh side.
- Grill cut-side down for 2 minutes until charred.
- Cool until safe to handle, then invert each piece by pushing on the center of the peel from back.
- Drizzle with lime juice, then sprinkle with ancho chili powder and sea salt.
- Taste and add more chili powder and sea salt, if desired, and enjoy! I recommend you use a grapefruit spoon to scrape out the cubes of mango meat.
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