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Photo of Grilled Tropical Fruit with Creamy Lime-Mint & Mango Sauce by WW

Grilled Tropical Fruit with Creamy Lime-Mint & Mango Sauce

2
Points®
Total Time
24 min
Prep
18 min
Cook
6 min
Serves
8
Difficulty
Easy
Caramelize fruit over the heat of the grill to bring out the natural sugars and delicious sweet flavors. The papaya, banana and pineapple make excellent choices for the grill because of their great flavor and they really hold their shape nicely. When selecting the fruit, look for pieces that are firm and not overripe. Fruit cut into large pieces such as this do better on the grill and won't fall through the grate. The yogurt sauce can be made ahead of time and refrigerated. This colorful fruit platter is a lovely, refreshing ending to summer meals. Garnish with fresh mint for a pop of flavor and color.

Ingredients

Fat free vanilla Greek yogurt

1 cup(s)

Fresh mint leaves

3 Tbsp, chopped

Lime zest

1½ tsp, grated

Fresh lime juice

2 tsp

Mango

2 large, peeled

Cooking spray

3 spray(s)

Pineapple

½ medium, cored, cut into 8 spears

Papaya

½ large, halved lengthwise, seeded, cut into 8 spears

Banana

4 large, unpeeled, halved lengthwise

Unsweetened coconut flakes

¼ cup(s), toasted

Instructions

  1. Combine yogurt, mint, lime zest and lime juice in a medium bowl; set aside.
  2. Slice down around mango pit to get 4 pieces from each mango – you’ll end up with 2 larger pieces from the wider sides and 2 smaller pieces from the narrower sides; set aside.
  3. Cut off any mango flesh clinging to pits; finely chop (you should have about ½ cup). Add chopped mango to bowl with yogurt sauce; mix and set aside.
  4. Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium heat.
  5. Coat reserved mango, pineapple, papaya and bananas with cooking spray
  6. Grill fruit, turning once, until lightly charred and softened, about 6 minutes; remove fruit from grill to a serving platter. Sprinkle fruit with toasted coconut; serve with sauce on the side.
  7. Serving size: 1 piece each mango, pineapple, papaya and banana, 1 1/2 tsp coconut and 3 Tbsp sauce

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