Grilled Mango with Shrimp
These grilled mango wedges are brushed with maple syrup to create a light, sugary shell. The sweetness offsets the bitter char of smoking wood resulting in grilled fruit with a depth of flavor. Grilled mango can stand alone, but shrimp joins the party to mix things up this time. Serve as an appetizer, turn into tacos, or whatever else you like!
Equipment
- Z Grills 7002C2E Wood Pellet Grill
- Z Grills Apple Wood Pellets
- Zipper Bag
- Metal skewers
Ingredients
Mango
- 4 ripe mangos
- 3 tablespoons maple syrup
Shrimp
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- ½ teaspoon lemon or lime zest
- 1 pound shrimp, peeled and deveined
- ½ teaspoon coarse sea salt
- ¼ teaspoon black or red pepper
Instructions
- Pit and peel the mangos. Cut the flesh into ½-inch thick wedges.
- Thread the mango wedges onto skewers and brush with maple syrup. Set aside.
- Whisk the maple syrup (for the shrimp), soy sauce, garlic, ginger, and lime zest in a bowl.
- Add the shrimp, toss to coat, and leave to sit as the grill heats up.
- Preheat your Z-Grills (preferably with branded apple wood pellets) or other wood pellet grill to 450 degrees Fahrenheit.
- Thread the shrimp onto skewers (do not mix the mango and shrimp)—season with salt and pepper.
- Transfer the mango skewers and shrimp skewers to the grill, close the lid, and grill for 3 minutes.
- Flip and grill for another 3 minutes, then remove the grilled mango and shrimp from the grill.
- Arrange on a platter and serve.
Notes
To pit a mango, stand the fruit up on its stem side. Then, use a sharp knife to cut from the top of the mango down to the bottom. Cut slowly and allow the edge of the pit to guide your knife. Repeat on the other side, peel the flesh, and cut the mango into wedges.
