Makes 4 servings
Total Time: 15 minutes
- 1 1/2 tsp black peppercorns
- 1 1/2 tsp Szechuan peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red pepper flakes
- 3/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 ripe mangoes, peeled, cored, and sliced into 1 1/2-inch strips
- 2 Tbsp unsalted butter, melted
Make the toasted spice rub. Toast the peppercorns, cumin seeds, and coriander seeds in a dry skillet, tossing or stirring frequently to keep from burning. Transfer to a spice grinder and add the red pepper flakes, cinnamon, and salt. Pulse the spices until finely ground.
Add 2 teaspoons of the spice mixture to the melted butter and stir to combine. Preheat the grill (or a grill pan) to medium-high heat. Brush the mango slices with the spiced butter and grill on each side until browned (3-4 minutes per side), basting with more butter as necessary. Serve warm.