I’ve been traveling a lot this summer, but that’s not why I haven’t posted in a while. Let’s just say you should not enjoy the food and drinks you find on this blog while sitting in front of your laptop. We’ll leave it at that.
A grilled mango split made me forget all my computer woes. It’s my favorite mango dessert of all time, and trust me, I’ve had my fair share. 
A hot grill caramelizes the outside of the mango, creating a crispy candy crust, while the inside gets warm and melty. These two contrasting textures remind me of crème brûlée. 
It can be tricky to grill a juicy mango, but I’ve got some tips to make it easy. Use the biggest mangos you can find and follow the instructions in the recipe for a well-seasoned grill.
The guava sauce is an essential part of the complete grilled mango split experience. It only takes a minute and it tastes divine. You don’t want to miss out on that. 
This is an impressive summer dessert, best shared with friends. Next time you have a barbecue, stoke the fire after dinner and grill mango splits. Happy mango season, friends!
- 1 large mango
- 3 tablespoons guava jam*
- 2 tablespoons butter
- 2 teaspoons rum or vanilla extract
- pinch of salt
- 2 tablespoons high-heat oil (to season the grill)
- 2 scoops vanilla ice cream*
- coconut chips or nuts, for topping
- Slice the 'cheeks' off each side of the mango, cutting alongside the middle pit. Slide a spoon between the flesh and the peel and carefully scoop the cheek out in one big piece.
- Melt 2 tablespoons of butter in a small saucepan over medium-low. Stir in the guava preserves. Add the rum or vanilla and a pinch of salt. Keep the sauce warm over low heat while you grill the mango.
- Prepare a hot grill. Scrape the grates clean. Pour the oil into a small dish. Fold a paper towel into a 2-inch square. Using tongs, dip the paper towel into the oil and wipe it across the grill grates in the area you'll be cooking. Repeat over the same area a few times until you've used all the oil.
- Grill the mango cheeks for about 3 minutes on one side. Carefully use a spatula to release them and flip them over. Grill for another 2 minutes.
- Transfer the mangos to dishes and top with ice cream, guava sauce, and a sprinkle of coconut chips or nuts. Dig in.
- *Homemade guava jam is the best, but Conchita guava preserves are an acceptable substitute, available at Publix in the Latin food section.
- While you're there, you may as well pick up Publix brand 'homemade style' vanilla ice cream, which our friend Tom says is the perfect match for our mangos.
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