Grilled Mexican Chili Lime Mango (Paleo, Whole30, Vegan)

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.

Prep Time5

Cook Time2

Course: Dessert

Cuisine: Mexican

Servings: servings

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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