Serves 4 (serving size: 1/2 mango and 1 tablespoon sauce)
Photo: Randy Mayor; Styling: Lindsey Lower
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
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
How to Make It
Combine 2 tablespoons juice and jalapeños in a small bowl.
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.
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.