I’m so thrilled to be working with the National Mango Board this year to help tell the story of the mighty mango! They want to bring the world’s love of mangos to the U.S. and I’m happy to help. Today we are sharing a beautiful summertime recipe for Grilled Mango with Whipped Honey Ricotta Cream. Enjoy!
There’s something magical that happens to a juicy, ripe mango when it spends just a minute or two on a hot grill. The natural sugars caramelize, the flavor intensifies, and the texture of the flesh becomes almost custard like. It’s a beautiful thing!
Adding a spoonful of Whipped Honey Ricotta Cream, a sprinkle of pistachios, a little more honey, and a pinch of sea salt takes it completely over the top!
This is one of those desserts that people absolutely rave about, and the best thing is, it couldn’t be simpler to make. There are only seven ingredients, and they come together in about 10 minutes.
It’s perfect for summer get togethers, like a Fourth of July BBQ. It’s easy to have all the ingredients prepped ahead of time, and chances are the grill is probably still warm from cooking the main dish.
The star of the show here is that gorgeous mango – I used the Kent variety for this recipe. It has a sweet, rich flavor, is dark green, often with a dark red blush over a small portion of the mango and its peak availability is in June, July, and August. So, chances are this is a variety you’ll find in your grocery store right now.
You can tell a mango is ripe if it gives slightly when you squeeze it gently. The National Mango Board has everything you need to know about mangos, including how to choose a mango, how to cut them, and many delicious mango recipes.
Mangos are becoming one of my favorite fruits to have around. They go well in both sweet and savory recipes, and they’re so amazingly nutritious. With six different varieties here in the U.S. I don’t have to wait for “mango season” to enjoy them – they are available year round!
For this recipe, we cut off the sides or “cheeks” of the mango leaving the large long, flat seed in the center.
Brush the flesh with oil and then grill on high heat to prevent the mango from sticking. Place them on the grill flesh side down for one minute, and then rotate 90 degrees and grill them for another minute.
Add that whipped honey ricotta cream, pistachios, honey, and sea salt and they are ready to serve!
Or you could put out a “build your own mango” platter and let everyone add their own toppings.
So let’s make the most of summer! Gather up your friends and family, light up the grill, and don’t forget the mangos!
This post is sponsored by The National Mango Board.Print
- 2 fresh, whole mangos
- 1 teaspoon oil
- 1/2 cup heavy cream
- 1/2 cup whole milk ricotta
- 2 tablespoons honey, plus more for drizzling
- 2 tablespoons chopped pistachios
- Pinch of sea salt
- Preheat grill to 400 degrees.
- Cut fresh mango to remove cheeks as shown in the video. Brush with oil.
- While the grill is preheating, make the Whipped Honey Ricotta Cream. In a medium bowl, whip heavy cream until soft peaks form. Add the ricotta and honey, and whip again to incorporate.
- Place mangos on the center of the grill, flesh side down. Grill for one minute, then rotate the mangos 90 degrees and grill for one more minute.
- To assemble, spoon the Whipped Honey Ricotta Cream over each grilled mango. Add pistachios, a drizzle of honey, and a pinch of sea salt. Serve warm.