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Brush watermelon, mango and onion with 1 tablespoon oil. For a gas or charcoal grill, place watermelon, mango and onion on a grill rack directly over medium heat. Cover and grill watermelon 4 to 6 minutes until lightly charred. Grill mango and onion 6 to 8 minutes or until mango is lightly charred and onion is tender, turning once. Remove from grill as they are done.
Let watermelon, mango and onion cool. Chop watermelon (you should have about 2 cups) and onion. Set aside 1/4 of the mango and chop remaining mango. In a medium bowl, combine watermelon, onion, chopped mango, cucumber, jalapeño, lime peel, 1 tablespoon lime juice, 2 teaspoons honey, mint and salt. Cover and chill until ready to serve
In a blender or food processor, combine reserved mango quarter, remaining 1 tablespoon oil, 1 tablespoon lime juice, 2 teaspoons honey and a pinch of cayenne pepper. Cover and blend or process until smooth. Sprinkle chops with salt and pepper.
Place chops on the rack of a grill directly over medium heat. Brush with mango sauce. Cover and grill 7 to 9 minutes or until an instant-read thermometer reads 145°F when inserted into the pork, turning once and brushing again with the mango sauce. Serve with watermelon relish.