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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.

Ingredients

  • 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.