These grilled vegetable mango skewers feature fresh mangos and a homemade teriyaki sauce to make a sweet and savory summer grilling recipe.
These Grilled Teriyaki Mango Skewers were created in partnership with the National Mango Board. All opinions are our own.
Ever tried mango skewers? They might be our new best summer grilling recipe! Seriously, the sweetness of the mango with savory veggies and a homemade teriyaki sauce—that sweet and salty combo had all of our friends begging for more! We made these mango skewers for a cookout and everyone kept picking the mangos off of the skewers because they were so, so good. We used a variety of mango called the Honey mango that’s a bit smaller and a little sweeter than the typical mango available here in the US. How to make mango skewers and homemade teriyaki sauce? Keep reading.
What are Honey mangos?
The variety of mango we used for these grilled mango skewers is called Honey mangos, one of the six main varieties of mangos sold in the US. Four of those varieties are shown above! A few fun facts about Honey mangos:
- When it’s ripe, the skin turns to a deep golden color and small wrinkles appear. So, wrinkled equals ripe!
- Honey mangos are also known as the Champagne mangos or Ataulfo mangos—so look for any of those names in the grocery.
- It’s smaller, sweeter and more tender than the varieties of mango more common in the US.
- One cup of diced mangos provides 100% of your daily vitamin C!
How to make mango skewers?
Making mango skewers is very simple—probably the hardest part is how to cut a mango! To learn how to cut a mango, here’s a fun video Alex and I put together: Watch how to cut a mango. It’s really helped me because I now envision the steps from the video in my mind before I cut mangos, instead of just asking Alex to do it for me! To make mango skewers, you’ll need to cut the mangos into larger pieces than the dice shown in the video, so that they’ll stay on the skewers instead of falling off.
Another tip for chopping veggies for skewers is that we also like to cut most of the veggies larger than you typically would dice them. For the red onion, cut it into wedges and thread a few layers of the onion onto the skewer (see above). Since the mango is the best part, we added proportionally more mango than veggies to each skewer.
How to make homemade teriyaki sauce?
Somehow after 8 years of writing a food blog, Alex and I had never made homemade teriyaki sauce (gasp!). Homemade teriyaki sauce is actually very simple: and in this recipe we made it even simpler by distilling it down to its major components. Our recipe uses just soy sauce, rice wine vinegar, and maple syrup. The mixture is heated and then a slurry of cornstarch is mixed in, which makes it thick and glossy. It can truly be made in about 5 minutes. We’re never buying purchased teriyaki sauce again! As noted in the recipe, as it cools the sauce gets very thick. After storing it in the refrigerator, you may find you need to mix in a very small amount of warm water to bring it to a slightly thinner consistency.
Let us know if you try these grilled mango skewers in the comments below!
Looking for more mango recipes?
Here are other delicious mango recipes from A Couple Cooks!
This recipe is…
This Grilled Teriyaki Mango Skewers recipe is vegetarian, vegan, gluten free, plant based, refined sugar free, and naturally sweet.
Ever tried mango skewers? These grilled vegetable skewers feature mangos and a homemade teriyaki sauce to make a sweet and savory summer grilling recipe.
For the homemade teriyaki sauce
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons rice wine vinegar
- 1/2 cup water
- 2 tablespoons cornstarch
For the skewers
- 3 Honey mangos *
- 1 red pepper
- 1 orange pepper
- 1 medium zucchini (or 2 small)
- 1 medium red onion
- To serve: turmeric rice, quinoa, or another grain
Preheat a grill to medium heat. If using wooden skewers, soak the skewers for at least 30 minutes while preparing the recipe.
For the homemade teriyaki sauce: Combine the soy sauce, maple syrup, rice wine vinegar, and water in a medium saucepan and set over medium heat. In a small bowl, combine the cornstarch with about 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan. Heat the sauce a minute or two, stirring, until it becomes very thick, smooth and glossy. Remove the sauce to a bowl and cool the sauce while you make the remainder of the recipe. (You can also make the teriyaki in advance and refrigerate until serving.) If the sauce becomes too thick after cooling, add a very small amount of warm water a little at a time to return to the desired consistency.
For the skewers: Cut the mango into large cubes (larger than a dice) so that threads onto the skewers. Chop the red pepper, orange pepper, zucchini, and red onion into large pieces (you can cut the onion in wedges and use a few layers when threading). Thread the veggies and mangos onto skewers. Tip: We threaded our mangos 2 chunks at a time so there is proportionally more mango than veggies per skewer.
Place the skewers on a tray and brush them with the glaze on one side. Place the skewers on the grill, glazed side down, then brush the tops with the remaining glaze. Grill 6 to 10 minutes per side until tender and lightly charred.
If serving over rice or quinoa, make the grain according to the package instructions. When the skewers are finished, place over rice or quinoa and serve with any remaining teriyaki sauce if desired.
*Honey mangos are also known as Champagne or Ataulfo mangos.
Keywords: Mango, Mangos, Mango Skewer, Mango Kebab, Grilled, Summer Grilling, Summer Grill Recipe, Teriyaki, Homemade Teriyaki Sauce, Vegetarian, Vegan, Gluten Free, Summer Recipes
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.