Summer Fruit & Cheese Board with Grilled Mango Chutney
This light and fresh summer fruit & cheese board with grilled mango chutney is the perfect picnic lunch or summer cookout appetizer!
Not So Normal, Snack
Grilled Mango Chutney:
3nearly ripe mangos
1tablespoonghee or oil
1garlic clove, minced
½cupapple cider vinegar
1tablespoongarlic chili sauce(sub Sriracha)
Fruit & Cheese Board Ingredients:
3Flatout Light Original Wraps
1tablespoonghee or olive oil
sharp cheddar cheese
chicken breast slices
Heat a grill to 300-350. Cut your mangos into large chunks and slice off the skin. Met your ghee and drizzle it over your mango. Place onto the grates and close your grill. Cook on each side for 7-10 minutes, until it has nice char marks. Take it off the grill and chop your mango into small pieces.
Heat a sauce pan over high heat, add olive oil and garlic and sauté for 30 seconds. After 30 seconds add in all other chutney ingredients. Bring the pan to a boil, and then reduce to a simmer.
Allow to simmer for 30-45 minutes, stirring every 10 minutes. Take off heat, and set aside.
While your chutney is cooking, brush watermelon and pineapple with ghee or oil and grill in the same way you grilled your mango. Once charred, set aside.
After grilling your fruit, brush your Flatout Light Original Wraps with ghee or oil. Grill on each side for 2-3 minutes. Once browned, cut into triangles and add it to a serving platter.
Add all other fruit & cheese board ingredients to the same serving platter and add your grilled mango chutney when it's finished.