As in the previous recipe, we're building on layers of similar flavor here, again using a vinegar of the same character as the fruit. In this case, though, the vinegar becomes the base for a sticky, sweet-savory glaze that also features Chinese hoisin sauce.
SERUES 6
| 3 | large ripe mangos |
| 2 | tablespoons mango vinegar, such as Consorzio, or other fruity vinegar such as Peach Vinegar ([>]) |
| 1½ | tablespoons hoisin sauce |
With a sharp knife, halve the mangos. First, stand one mango up vertically, slicing down from the top center until you feel the wide flat seed. Cut down around the curve of the seed, staying as close to it as possible. Cut down around the seed on its other side. Repeat with the remaining mangos. In a small bowl, mix together the vinegar and the hoisin and brush it lightly over the cut surfaces of the mangos.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Transfer the mangos skin-side down to a well-oiled grate. Grill the mangos uncovered over medium heat for 5 to 6 minutes per side. Brush the cut side of the mangos again with the vinegar-hoisin mixture as you take them from the grill. If grilling covered, cook the mangos for 9 to 11 minutes, turning once midway and basting in a similar manner.
When cool enough to handle, make parallel cuts ½ inch apart down into, but not through, the cut side of the mango flesh. Make a second set of similar cuts perpendicular to the first set, forming a crosshatch pattern. Push the skin side of the mangos up in the center, which will cause the cut flesh to pop up and spread open, showing off the lighter colored flesh under the caramelized surface.
Serve the mangos hot or at room temperature.