Get excited, Bobby Flay fans! His new cookbook, Bobby Flay’s Barbecue Addiction, doesn’t come out until April 23rd, but we have a special one-month-countdown sneak peek of a recipe from the book. Bobby Flay’s Barbecue Addiction presents Bobby’s secrets for cooking anything and everything on the grill—from quickly grilled steaks and seafood to smoky barbecued ribs and fork-tender pulled pork. Check out this recipe for Grilled Mango with Lime, Salt, and Ancho Powder and enjoy the addictive combination of sweet, sour, salty, and spicy.
Grilled Mango with Lime, Salt, and Ancho Powder
Recipe from Bobby Flay’s Barbecue Addiction
Grated zest of 1 lime
1 teaspoon fine sea salt
¼ teaspoon ancho chile powder
4 ripe mangoes, halved and pitted
2 tablespoons canola oil
Juice of 1 lime
1. Heat your grill to medium for direct grilling.
2. Combine the lime zest, salt, and ancho powder in a small bowl.
3. Brush the mangoes on both sides with the oil and grill, cut side down, until slightly charred, about 1 minute. Flip over the mangoes and continue grilling until slightly charred, about 1 minute longer.
4. Remove the mangoes from the grill. Using a sharp paring knife, evenly score the flesh of each half lengthwise 3 times and then crosswise 3 or 4 times; do not cut all the way through the peel. Turn the flesh inside out so that the mango cubes stick out. Transfer to a platter and drizzle with the lime juice and sprinkle with the ancho mixture.
Check out some more recipes and pre-order your copy of the book here: