Grilled Mango with Lime and Coconut
By Sarah Glover
Start your day with a Traeger-style yogurt parfait. Grilled mangoes and toasted coconut give it an extra dose of flavor.
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10 Min
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15 Min
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Signature Pellet Blend
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serves
2
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main
| 4 Whole | ripe mangoes |
| 3 Tablespoon | maple syrup |
| 1 Cup | coconut flakes |
| 4 Cup | Coconut yogurt |
| 3 Tablespoon | lime zest |
| 1 Teaspoon | chile powder |
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1
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
Peel and cut mango into cheeks, brush with maple syrup.
3
Grill the mango on the Traeger until golden in color. Place a frying pan on the grill and toast the coconut flakes until they reach a light golden brown.
500 ˚F / 260 ˚C
4
Spoon the coconut yogurt in a bowl and top with mango cheeks, toasted coconut flakes, fresh lime zest and the chile powder. Enjoy!
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