Best Grilled Chicken with Mango Avocado Salsa (Easy 20-Minute Recipe)

Are you looking for the best summer dish that’s healthy and packed with flavor? This Grilled Chicken with Mango Avocado Salsa should fit the bill. It is the perfect balance: smoky, savory protein and sweet, tangy, creamy freshness. There’s nothing better than juicy, perfectly seasoned grilled chicken breasts served with a salsa of ripe mangoes, creamy avocados, red onion and a squeeze of fresh lime — so irresistible.

This is not only something delicious to eat but it’s also a surprisingly fast, easy dish that would make it right at home in your busy weeknight dinner repeater. It tastes like a restaurant meal that you made in your own kitchen, and it’s ready in about 20 minutes. Whether you’re meal-prepping for the week ahead or throwing a backyard barbecue, this dish is sure to show off. Rich in protein, healthy fats and key vitamins, it’s a guilt-free option that doesn’t skimp on flavor. So prepare yourself to have a new favorite way to eat chicken, with variations simple enough that you won’t tire of it ever.

Why This Recipe Works

• Balanced Flavors:
  • The sweetness of the mango and the richness of the avocado perfectly complement the savory, smoky chicken.
• Quick Turnaround:
  • From start to finish, this meal is on the table in under 30 minutes, making it ideal for weeknights.
• Healthy and Filling:
  • High in lean protein and loaded with heart-healthy fats and fiber, this meal keeps you full and satisfied without the guilt.
• Versatile:
  • This chicken and salsa can be used in salads, tacos, bowls, or on its own.

Ingredients

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For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (adds a lovely smoky flavor)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder (optional, for heat)
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lime

For the Mango Avocado Salsa:

• 2 ripe mangoes, peeled and diced into 1/2-inch cubes (Champagne or Ataulfo mangoes are great as they are less fibrous)
• 2 ripe avocados, peeled, pitted, and diced into 1/2-inch cubes
• 1/2 small red onion, finely diced (about 1/4 cup)
• 1 jalapeño, seeds and membranes removed, finely diced (leave seeds in for extra heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1-2 limes (about 2-3 tablespoons)
• Salt, to taste

Step-by-Step Details

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Step 1: Prepare the Chicken

Place the chicken breasts on a cutting board. If they are very thick, pound them to an even thickness (about 1/2 to 3/4 inch) using a meat mallet or rolling pin. This ensures they cook evenly and quickly. Pat the chicken dry with paper towels—this is crucial for a good sear.

Step 2: Season the Chicken

In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, chili powder (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle the olive oil and lime juice over the chicken, then rub the spice mixture all over both sides of the breasts until they are evenly coated. Set aside to rest at room temperature while you preheat the grill (about 10-15 minutes).

Step 3: Preheat the Grill

Preheat your outdoor grill, grill pan, or indoor electric grill to medium-high heat. Clean the grates and brush them lightly with oil to prevent sticking.

Step 4: Grill the Chicken

Place the chicken on the hot grill. Grill for about 5-7 minutes per side, depending on the thickness. You will know it’s time to flip when the chicken releases easily from the grates without sticking. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Step 5: Rest the Chicken

Once cooked, transfer the chicken to a cutting board and tent loosely with aluminum foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist.

Step 6: Make the Salsa (While Chicken Grills/Rests)

While the chicken is cooking, prepare the salsa. In a medium bowl, combine the diced mango, avocado, red onion, jalapeño, and cilantro. Drizzle the fresh lime juice over the top and sprinkle with a pinch of salt. Gently toss everything together with a spoon. Be careful not to overmix, as the avocado can become mushy. Taste and adjust seasoning, adding more lime juice or salt as needed.

Step 7: Serve

Slice the rested chicken breasts against the grain and serve with a generous spoonful of the fresh mango avocado salsa on top. Enjoy immediately!

10 Variations for Grilled Chicken with Mango Avocado Salsa

Variation 1: Spicy Chipotle Grilled Chicken with Mango Avocado Salsa

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons adobo sauce (from canned chipotle peppers)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1/2 lime

For the Spicy Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 chipotle pepper (from can), finely minced
• 1 jalapeño, seeds removed, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

Instructions:

1. In a small bowl, whisk together olive oil, adobo sauce, lime juice, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
2. Place chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Coat well and refrigerate for at least 30 minutes (up to 4 hours).
3. Preheat grill to medium-high heat (400°F/200°C).
4. Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
5. While chicken cooks, prepare the salsa: In a medium bowl, combine diced mango, avocado, red onion, minced chipotle pepper, jalapeño, and cilantro.
6. Squeeze fresh lime juice over the salsa, add salt to taste, and gently toss to combine.
7. Remove chicken from grill and let rest for 5-10 minutes.
8. Serve chicken topped with generous spoonfuls of spicy salsa.

Variation 2: Black Bean & Corn Mango Avocado Salsa

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Juice of 1 lime

For the Hearty Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (canned, frozen-thawed, or roasted)
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and finely diced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Pat chicken breasts dry and pound to even thickness if needed.
2. In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
3. Drizzle chicken with olive oil and lime juice, then rub with the spice mixture. Set aside for 15 minutes.
4. Preheat grill to medium-high heat.
5. Grill chicken for 5-7 minutes per side until cooked through (165°F/74°C).
6. Meanwhile, prepare the hearty salsa: In a large bowl, combine diced mango, avocado, black beans, corn, red onion, jalapeño, and cilantro.
7. Add lime juice, salt, and black pepper. Gently fold everything together until well combined.
8. Let chicken rest for 5 minutes before slicing.
9. Serve chicken with a generous portion of the black bean and corn salsa on top or on the side.

Variation 3: Cilantro Lime Chicken Marinade

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Ingredients:
For the Chicken Marinade:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 limes (about 1/4 cup)
• Zest of 1 lime
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1-2 limes
• Salt to taste

Instructions:

1. In a medium bowl, whisk together olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, salt, and pepper.
2. Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over chicken, seal, and massage to coat evenly.
3. Refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.
4. Preheat grill to medium-high heat.
5. Remove chicken from marinade (discard leftover marinade) and grill for 5-7 minutes per side until internal temperature reaches 165°F (74°C).
6. While chicken grills, make the salsa: Combine mango, avocado, red onion, jalapeño, and cilantro in a bowl.
7. Add lime juice and salt to taste. Gently toss.
8. Remove chicken from grill and let rest for 5-10 minutes.
9. Slice chicken and top with fresh salsa. Garnish with extra cilantro if desired.

Variation 4: Tropical Pineapple Mango Salsa

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime

For the Tropical Salsa:

• 1 ripe mango, diced
• 1 cup fresh pineapple, diced small
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped (optional)
• Juice of 2 limes
• Salt to taste

Instructions:

1. Prepare chicken by patting dry and seasoning with olive oil, lime juice, and the spice mixture (paprika, cumin, garlic powder, onion powder, oregano, salt, pepper).
2. Let seasoned chicken rest at room temperature for 15-20 minutes.
3. Preheat grill to medium-high heat.
4. Grill chicken for 5-7 minutes per side until golden brown and cooked through (165°F/74°C).
5. Meanwhile, prepare the tropical salsa: In a medium bowl, combine diced mango, pineapple, avocado, red onion, jalapeño, cilantro, and mint (if using).
6. Squeeze fresh lime juice over the mixture and sprinkle with salt. Gently fold until well combined.
7. Allow chicken to rest for 5 minutes.
8. Serve chicken topped with the tropical pineapple mango salsa. This variation pairs beautifully with coconut rice.

Variation 5: Mango Salsa with Grilled Shrimp

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Ingredients:
For the Grilled Shrimp:

• 1 lb large shrimp (16-20 count), peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

For the Mango Avocado Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

Instructions:

1. In a medium bowl, combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and lime juice. Toss to coat evenly.
2. Thread shrimp onto skewers, piercing through the tail and head end so they lie flat.
3. Preheat grill to medium-high heat.
4. Grill shrimp skewers for 2-3 minutes per side. Shrimp are done when they turn pink and opaque and curl into a “C” shape. Do not overcook.
5. While shrimp grill, prepare the salsa: In a bowl, combine mango, avocado, red onion, jalapeño, and cilantro.
6. Add lime juice and salt. Gently toss to combine.
7. Remove shrimp from skewers immediately after grilling.
8. Serve grilled shrimp with a generous spoonful of mango avocado salsa on top or on the side. Great over rice or in lettuce wraps.

Variation 6: Baked Chicken with Mango Avocado Salsa (No-Grill Option)

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Ingredients:
For the Baked Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1/2 lemon

For the Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Pat chicken breasts dry and place on the prepared baking sheet.
3. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
4. Drizzle chicken with olive oil and lemon juice, then rub the spice mixture evenly over both sides of each breast.
5. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Cooking time depends on thickness.
6. While chicken bakes, prepare the salsa: Combine mango, avocado, red onion, jalapeño, and cilantro in a bowl.
7. Add lime juice and salt. Gently toss to combine.
8. Remove chicken from oven and let rest for 5-7 minutes.
9. Serve baked chicken topped with fresh mango avocado salsa.

Variation 7: Creamy Avocado Crema Drizzle

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime

For the Salsa:

• 2 ripe mangoes, diced
• 1 avocado, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Avocado Crema:

• 1 ripe avocado
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup fresh cilantro
• Juice of 1 lime
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 2-3 tablespoons water (to thin)

Instructions:

1. Season chicken with olive oil, lime juice, paprika, cumin, garlic powder, salt, and pepper.
2. Preheat grill to medium-high heat and grill chicken for 5-7 minutes per side until cooked through (165°F/74°C).
3. While chicken grills, prepare the salsa: In a bowl, combine mango, 1 diced avocado, red onion, jalapeño, cilantro, lime juice, and salt. Gently toss and set aside.
4. Prepare the avocado crema: In a blender or food processor, combine 1 avocado, Greek yogurt, cilantro, lime juice, garlic, and salt. Blend until smooth. Add water 1 tablespoon at a time until desired drizzling consistency is reached.
5. Let chicken rest for 5 minutes.
6. To serve, place chicken on a plate, top with mango salsa, and drizzle generously with avocado crema.

Variation 8: Grilled Vegetable Stack

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

For the Grilled Vegetables:

• 2 medium zucchini, sliced lengthwise into 1/2-inch strips
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 red onion, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Season chicken with olive oil, paprika, garlic powder, Italian seasoning, salt, and pepper.
3. In a large bowl, toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
4. Place chicken and vegetables on the grill. Grill chicken for 5-7 minutes per side. Grill vegetables for 3-4 minutes per side until tender and charred.
5. While grilling, prepare the salsa: Combine mango, avocado, red onion, cilantro, lime juice, and salt. Gently toss.
6. Remove chicken and vegetables from grill. Let chicken rest.
7. Slice grilled vegetables into bite-sized pieces.
8. To serve, create a bed of grilled vegetables, place sliced chicken on top, and finish with a generous scoop of mango avocado salsa.

Variation 9: Mango Salsa Chicken Tacos

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Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning (store-bought or homemade)
• Juice of 1 lime

For the Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt to taste

For the Tacos:

• 12 small corn or flour tortillas
• 1 cup shredded cabbage or lettuce
• 1/2 cup crumbled queso fresco or Cotija cheese
• Lime wedges for serving

Instructions:

1. Season chicken breasts with olive oil, taco seasoning, and lime juice. Rub to coat evenly.
2. Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side until cooked through (165°F/74°C).
3. While chicken cooks, prepare the salsa: Combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Gently toss and set aside.
4. Remove chicken from grill and let rest for 5-10 minutes. Shred or slice thinly.
5. Warm tortillas on the grill or in a dry skillet for 30 seconds per side.
6. Assemble tacos: Place shredded cabbage on each tortilla, top with shredded chicken, generous spoonful of mango salsa, and a sprinkle of queso fresco.
7. Serve with lime wedges on the side.

Variation 10: Honey Lime Glazed Chicken

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Ingredients:
For the Glazed Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For the Honey Lime Glaze:

• 3 tablespoons honey
• 2 tablespoons lime juice (about 1 lime)
• 1 teaspoon lime zest
• 1 tablespoon olive oil
• 1 garlic clove, minced

For the Salsa:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. Season chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. In a small bowl, whisk together honey, lime juice, lime zest, olive oil, and minced garlic to make the glaze.
3. Preheat grill to medium-high heat.
4. Grill chicken for 5 minutes per side.
5. During the last 2-3 minutes of grilling, brush the honey lime glaze generously onto both sides of the chicken. Flip and brush again. Be careful not to burn the sugar.
6. While chicken finishes, prepare the salsa: Combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt. Gently toss.
7. Remove chicken from grill when internal temperature reaches 165°F (74°C). Let rest for 5 minutes.
8. Serve glazed chicken topped with fresh mango avocado salsa. The sweet and tangy glaze pairs perfectly with the fresh salsa.

Nutritional Benefits

This dish isn’t just a treat for your taste buds; it’s a powerhouse of nutrition.

• Lean Protein:
  • Chicken breast is an excellent source of high-quality, lean protein.
  • Protein is essential for muscle building, repair, and keeping you feeling full and satisfied, which can aid in weight management.
• Healthy Monounsaturated Fats:
  • Avocados are rich in heart-healthy monounsaturated fats, specifically oleic acid, which is known to help reduce bad cholesterol levels.
  • These fats also help your body absorb fat-soluble vitamins from the other ingredients.
• Vitamins and Antioxidants:
  • Mangoes are loaded with Vitamin C and Vitamin A, which support a healthy immune system and good vision.
  • They also contain powerful antioxidants.
• Digestive Health:
  • The salsa provides a good amount of dietary fiber from the mango, avocado, and red onion, promoting healthy digestion and gut health.
• Low in Unhealthy Additives:
  • This meal is naturally gluten-free and dairy-free, relying on fresh herbs, spices, and citrus for flavor instead of heavy creams or excessive salt.

FAQs

1.Can you make mango avocado salsa in advance?

It is better served fresh thanks to the avocados browning. Read more: It is, however, something you can prepare the ingredients (diced mango, onion, jalapeño) a day in advance. Stir in the avocado and lime juice just before serving so both remain green and fresh.

2.How can I keep avocado in salsa from browning?

Lime juice in the recipe helps slow oxidation. Be sure to toss the salsa well so the avocado gets coated. Myth: Storing it with the pit of the avocado in the bowl. Myth: The best method for storing salsa is to press plastic wrap directly onto the surface of the salsa before refrigerating.

3.What to Serve with Grilled Chicken with Mango Avocado Salsa?

Great accompaniments to this dish include Mexican rice, cilantro lime rice, a green salad, black beans or grilled vegetables — or both! It’s also great in tacos or over tostadas.

4.Can I substitute frozen mango in the salsa?

For the best texture, fresh mango is recommended. Frozen mango turns mushy once it thaws. If you do use frozen, chop it while it’s still a little firm.

5.How do I know when chicken is done without a thermometer?

Insert a knife into the thickest part of the chicken; if juices come out clear (not pink), it’s likely done. A meat thermometer will tell you the surest way to make sure it’s reached a safe 165°F (74°C).

6.Is this recipe gluten-free?

This recipe for Grilled Chicken with Mango Avocado Salsa is naturally gluten-free as written, yes. Always check for anti-caking agents in your spice blends that may contain gluten, but pure spices are safe.

7.Can I grill this on a BBQ?

Absolutely! This recipe is ideal for a charcoal or gas BBQ. The smokiness that comes from using the charcoal is magical with the sweet salsa.

8.Which are the best mangoes to use for salsa?

Ataulfo mangoes (also called honey or Champagne mangoes) are perfect. They are smaller, creamier, less fibrous and sweeter than larger varieties such as Tommy Atkins.

9.How do I store leftovers?

Store chicken and salsa separately in airtight containers in the fridge. You can eat the chicken in 3-4 days, but you should be eating the salsa within 1 day.

10.Is it possible to use chicken thighs instead?

Yes, boneless skinless chicken thighs are great. They are juicier and more forgiving. Toss them on the grill for roughly as long, until they’re also at an internal temperature of 165 degrees F (74 degrees C).

11.My salsa turned out mushy. What went wrong?

This typically occurs when your avocados or mangoes are too ripe, or if you stirred the salsa a tad too vigorously. Use ripe-but-firm fruit, and take care to gently fold the ingredients together with a spoon.

12.This dish spreads low, medium and high levels of heat?

Definitely! You can mince a habanero pepper into the salsa for serious heat, leave the seeds in the jalapeño or sprinkle some cayenne pepper onto your chicken rub.

Final Thought

Beyond a delicious dish, this Grilled Chicken with Mango Avocado Salsa recipe is proof that simple, good ingredients can form something great. It strikes a happy balance between healthful eating and culinary indulgence, showing that you don’t need the techniques of French cooking or heavy sauce to have a great meal.

If you’re cooking for your family on a busy Tuesday or entertaining friends on a sunny weekend, this dish is going to deliver, every single time. The pleasure of slicing into a perfectly garlic- and charred, juicy chicken chorus, crowned with that magnificent, jumbled salsa is the perfect embodiment of summer cooking. Please use this guide as a reference. Try the variations, tweak it for yourself and find your family’s favorite spin on this dish. Evidence suggests that the best recipes are shared with people you love. So crank up that grill, slice up those ripe mangoes and prepare to enjoy a plateful of color, flavors and nutrition. Happy cooking