Go Back

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!
Course Not So Normal, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Author Brewing Happiness


Grilled Mango Chutney:

  • 3 nearly ripe mangos
  • 1 tablespoon ghee or oil
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ cup golden raisins
  • ½ cup apple cider vinegar
  • ½ cup coconut sugar
  • 1 tablespoon garlic chili sauce (sub Sriracha)
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • teaspoon pepper

Fruit & Cheese Board Ingredients:

  • 3 Flatout Light Original Wraps
  • 1 tablespoon ghee or olive oil
  • 4-6 slices of watermelon
  • pineapple chunks
  • sharp cheddar cheese
  • chicken breast slices
  • almonds
  • Brasil nuts
  • mint leaves


  1. 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.
  2. 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.
  3. Allow to simmer for 30-45 minutes, stirring every 10 minutes. Take off heat, and set aside.
  4. 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.
  5. 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.
  6. Add all other fruit & cheese board ingredients to the same serving platter and add your grilled mango chutney when it's finished.
  7. EAT UP.