Directions:

Standing mango upright, cut two lengthwise slices, each about 1/2- inch thick, from each broad side of the mango. Cut 1/2- inch thick slices from the two remaining sides and repeat with the other mangoes for a total of 12 slices. Reserve any remaining mango to munch on raw; discard pits.

Oil the grill rack and heat grill to medium high.

Score mango flesh in a cross-hatch pattern about an inch apart, being careful not to cut through skin. Grill, flesh side down until grill marks appear and flesh turns golden brown, about 2 to 4 minutes. Transfer mango, flesh side up, to a platter until cool enough to handle. Take a mango slice and push from skin side to turn inside out. With a sharp knife, cut grilled mango flesh away from the skin; discard skin.