3 tablespoons orange juice
3 tablespoons honey
2 teaspoons ground cumin
2 teaspoons chile powder
1 teaspoon minced red or green chile pepper
2 ripe mangos

In a small bowl, make the glaze by combining the orange juice, honey,
cumin, chile powder and chile pepper and mixing well.

Slice the mango by cutting the two large side portions from each side of
the mango pit. Score these portions deeply in a crosshatch pattern,
cutting down to but not through the skin. Place the mango halves on the
grill, cut side down, over a medium fire, and cook for 2 minutes. Turn
over, brush liberally with the glaze, cook for an additional 30 seconds
and remove from heat.

When the mangos have cooled to room temperature, turn them inside out by
pushing them from the skin side. Serve resting on the skin. Serve one half
of a mango per person.