From the AICR Test Kitchen
Week of June 16, 2014
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Easy Broiled Mangoes

from the
American Institute for Cancer Research

Mango-mania! If you have not tried mangoes before, it’s time. Escape to the tropics this summer with this mango-luscious succulent dessert.

The mango, which probably originated India, Burma and Malaya, has been cultivated for at least 4000 years. There are hundreds of varieties with different flavors, textures, colors and uses. In the United States today, most mangoes come from Mexico, but some are grown in Florida and California. For this recipe we recommend the Ataulfo (Aht-ah-uhl-foe) mango, but any variety will do.

Ataulfo mangoes, also known as honey mangoes, are usually smaller, about palm size, with a buttery, creamy texture. They are golden yellow when ripe. No matter the variety you select, don’t focus on color, because it is not the best indicator of ripeness. Instead, select mangoes that give slightly when squeezed. Also, use your nose because mangoes have a fruity aroma at their stem end. If you purchase unripe mangoes, be sure to store them at room temperature. They will become sweeter and softer, and ripen over several days. Store ripe mangoes in the refrigerator up to five days or in the freezer up to 6 months.

Preparation of the mangoes starts with washing them well and ensuring you have a clean knife and cutting board. To cut the mango, we suggest two methods. Look for the oblong, flat seed pit by finding the “eye” on the mango. Then lay the mango with the eye facing you and cut 1/4-1/2-inch to the right and left of the eye, resulting in two “cheeks.” What remains of the center will be mostly mango seed. Or, stand the mango stem end down or up and slice 1/4-1/2-inch off center to the right and left of the vertical axis. Using a mango pitter is another option if you are willing to spend $10-15.

Dressing the mangoes with brown sugar, honey and orange juice and then broiling them briefly, creates an even more mango-licious experience that you and your guests will fall mango-in-love! Not to mention the bonus of eating a tropical fruit that is considered an excellent source of health-promoting vitamin C and beta-carotene and other promising cancer-fighting polyphenolic bioactive compounds for dessert.

Grilled Mango

Easy Broiled Mangoes

  • 2 ripe mangoes, Ataulfo, Keitt or other variety
  • 4 tsp. brown sugar
  • 2 tsp. honey, optional
  • 4 tsp. orange juice
  • 1 lime, cut into wedges


Turn on broiler.

Slice mango lengthwise 1/2-inch from center line to avoid pit. Rotate mango and slice other side, resulting in two “cheeks.” Save center portion for another use. Repeat with second mango. Carefully cut 1/2-inch cross-hatch pattern on a diagonal in pulp without cutting through mango skin.

Sprinkle a teaspoon of brown sugar over each mango, then evenly drizzle honey, if using, and orange juice. Set mangoes on baking sheet.

Broil mangoes until tops are golden, about 5 to 8 minutes. Serve mangoes in peel with lime wedges for squeezing over top and use teaspoon to scoop out pulp.

Makes 4 servings.

Per serving: 92 calories, <1 g total fat (0 g saturated fat),
24 g carbohydrate, 1 g protein, 2 g dietary fiber, 4 mg sodium.

Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.

We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at

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