Grilled Mango Fruit Salad

Preparation

Preheat a grill or grill pan to medium-high heat.

Lay one of the mangoes on a cutting board and slice off the stem so that the top is flat. Stand the mango on the flat top to hold it in place on the cutting board. Cut the wide side of the mango, about 1/2" from the center, along the pit so that you have one mango cheek slice. Repeat on the other wide side. Next, cut the two remaining (narrow) sides of the mango. If the narrow sides yield enough fruit, cut them into chunks and set aside while you continue preparing the cheek slices. Repeat with the second mango.

Take one of the mango cheeks and, without cutting through the skin, make 5–6 vertical cuts into the mango flesh. Then, make 5–6 horizontal cuts to form a grid. Repeat with the remaining mango cheeks. Place the mango cheeks on the grill, along with any fruit chunks from the narrow sides, flesh side down. Grill for 1–3 minutes. Turn the mango cheeks and chunks 45 degrees and grill for another 1–2 minutes. Remove from the grill and set aside to cool.

Add the pineapple, blueberries, and strawberries to a large bowl. When the mango is cool enough to handle, use a spoon to scoop out the diced chunks and add to the rest of the fruit. Add the orange juice and mint. Gently mix together until combined and serve.