Grilled Mango with Honey Whipped Ricotta

I’m excited to collaborate with the National Mango Board this year to celebrate the mighty mango. Today I’m sharing a simple, show-stopping summertime dessert: Grilled Mango with Whipped Honey Ricotta Cream. It’s quick to prepare and perfect for warm-weather gatherings—enjoy!

A ripe mango transforms on the grill: the surface caramelizes, the sugars deepen, and the flesh becomes silky and almost custard-like. Topped with a spoonful of whipped honey ricotta, a scattering of chopped pistachios, a drizzle of honey and a tiny pinch of sea salt, the result is a simple dessert that feels elegant.

This recipe uses just seven ingredients and comes together in about 10–15 minutes, so it’s ideal for summer barbecues or casual get-togethers. You can prep the ricotta cream in advance and finish the mangoes on a hot grill right before serving.

The mango variety used here is Kent, known for its sweet, rich flavor and smooth texture at peak ripeness during the summer months. A ripe mango will give slightly when you squeeze it gently. If you’re unsure how to cut a mango, remove the two large cheeks on either side of the flat central seed, then grill the cheeks as instructed below.

Mango is wonderfully versatile: it works in both sweet and savory dishes and adds bright seasonal flavor to salads, salsas and desserts. Grilling concentrates that flavor and brings out caramelized notes that pair beautifully with creamy ricotta and nutty pistachios.

For the grill, brush the mango cheeks with a light coating of oil to prevent sticking, then sear them flesh-side down over high heat for about one minute. Rotate 90 degrees and grill for another minute to create crosshatched grill marks. The goal is a quick sear to caramelize the sugars without overcooking the fruit.

Serve the mango warm with a generous spoonful of the whipped honey ricotta cream, a sprinkle of chopped pistachios, a drizzle of honey and a light pinch of sea salt to balance the sweetness. You can arrange a platter and let guests add their own toppings for a fun “build-your-own” dessert station.

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Description

Grilled mangoes topped with whipped honey ricotta are an easy, elegant dessert. Quick to prepare and perfect for warm evenings, this recipe highlights the mango’s natural sweetness and the creamy contrast of ricotta whipped with honey.

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Ingredients

• 2 fresh, whole mangos
• 1 teaspoon oil (for brushing)
• 1/2 cup heavy cream
• 1/2 cup whole milk ricotta
• 2 tablespoons honey, plus more for drizzling
• 2 tablespoons chopped pistachios
• Pinch of sea salt

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Instructions

1. Preheat your grill to about 400°F (medium-high heat).
2. Slice the mango to remove the two cheeks from either side of the flat seed. Lightly brush the cut surfaces with oil.
3. Make the whipped honey ricotta: in a medium bowl, whip the heavy cream until soft peaks form. Add the ricotta and 2 tablespoons honey, then whip briefly until smooth and combined.
4. Place the mango cheeks flesh-side down on the hot grill. Grill for one minute, rotate 90 degrees and grill for an additional minute to create crosshatch marks.
5. Remove the mango from the grill and spoon the whipped honey ricotta over each piece. Sprinkle with chopped pistachios, drizzle with additional honey and finish with a pinch of sea salt. Serve warm.

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Nutrition

• Serving Size: 1 Serving
• Calories: 322
• Sugar: 33g
• Sodium: 87mg
• Fat: 18g
• Saturated Fat: 9.9g
• Carbohydrates: 37g
• Fiber: 3.1g
• Protein: 6.6g
• Cholesterol: 49mg

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Tips: Choose mangoes that give slightly to gentle pressure, and keep them at room temperature until ready to grill. If you prefer, swap pistachios for toasted almonds or hazelnuts. This dessert is best served warm but is also delicious at room temperature.

Gather friends and family, fire up the grill, and enjoy a bright, easy-to-make mango dessert that celebrates the season.