3 mangoes
kosher salt and pepper
cayenne pepper, to taste
EVOO (extra virgin olive oil) for drizzling
1 lime halved
½ Mexican Crema (or 1/3 cup sour cream mixed with 2 tablespoons milk)
Thinly sliced fresh jalapeño and cilantro for topping
Directions:
Preheat grill to medium. Peel mangoes and cut flesh from pit in flat slices, lay on baking sheet. Season mango slices with salt, pepper and cayenne pepper. Drizzle with EVOO. Turn over and repeat. Grill slices, turning once, until well marked (2-3 minutes total). Transfer to platter and squeeze lime juice on top. Drizzle with Crema and top with jalapeños and cilantro.Number of Servings: 2-4
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