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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.
Prep Time
10 Minutes
Cook Time
15 Minutes
Pellets
Signature Pellet Blend
Ingredients
This recipe serves:
2
Units of Measurement:
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 |
Steps
1
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
Peel and cut mango into cheeks, brush with maple syrup.
Ingredients
4 Whole ripe mangoes
3 Tablespoon 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
Ingredients
1 Cup Coconut flakes
4
Spoon the coconut yogurt in a bowl and top with mango cheeks, toasted coconut flakes, fresh lime zest and the chile powder. Enjoy!
Ingredients
4 Cup Coconut yogurt
3 Tablespoon lime zest
1 Teaspoon chile powder
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