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Spicy Grilled Mango with Chiles and Crema

Photo: Randy Mayor; Styling: Lindsey Lower


Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1/2 mango and 1 tablespoon sauce)
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, divided
  • 1 thinly sliced green jalapeño pepper
  • 1 thinly sliced red jalapeño pepper
  • 2 ripe peeled mangoes, cut into 1/3-inch-thick slices
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons Mexican crema
  • 1/4 cup cilantro leaves

Nutrition Information

  • calories 128
  • fat 2.6 g
  • satfat 1.8 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.9 g
  • carbohydrate 27.5 g
  • fiber 2.9 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 172 mg
  • calcium 22 mg

How to Make It

  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.