Mango-Ginger Vegetable Marinade

Mango-Ginger Vegetable Marinade

  • Author: Brittany Dixon
  • Prep Time: 2 Hours
  • Cook Time: 12 Minutes
  • Total Time: 2 hours 12 minutes


This marinade gets a fresh, sweet kick from the mango and ginger, and a little bit of heat from the cayenne. Use it with your favorite grilling vegetables and mix this up all year long!



1 mango (about 1 cup chopped mango)

1 tablespoon peeled, sliced fresh ginger

1/4 cup water

2 tablespoons canola oil

1 tablespoon honey

1 tablespoon fresh lime juice

2 cloves garlic

1/2 teaspoon salt

pinch cayenne pepper

1 zucchini, sliced diagonally

1 small eggplant, sliced diagonally

8-12 baby Portobello mushrooms, halved

8-12 medium carrots, peeled

8-12 asparagus

2 vines of baby tomatoes

1 medium white onion, cut into wedges


Combine chopped mango, sliced ginger, water, canola oil, honey, lime juice, garlic, salt, and cayenne pepper in the container of a small food processor or blender. Pulse mixture until smooth. 

Place all vegetables in a 13- x 9-inch glass baking dish. Pour mango-ginger mixture evenly over vegetables. Toss or stir gently to combine. Cover with plastic wrap and chill for at least 2 hours.

Preheat grill. Remove vegetables from marinade to another tray. Pour remaining marinade into a bowl; set aside. Grill vegetables turning occasionally for 10-12 minutes or until cooked through. Drizzle vegetables with reserved marinade, if desired.


I’ve recommended some of my favorite vegetables, but this marinade is very versatile. Try it with your favorites!