Slice off the top and bottom of the mangoes. Stand them on one of the newly cut flat sides and peel off the skin with your chef’s knife, rotating the mango clockwise. Slice the mango into thin planks. You should get 4-5 per mango.

Heat a charcoal grill or indoor grill pan over a high heat.

Thread the mango slices onto a pair of bamboo skewers. Grill the mango, about 3 minutes per side, rotating 90 degrees halfway through to get a great cross-hatch. Remove to a platter and drizzle with one of the lime wedges. Garnish with cilantro and serve alongside the remaining lime wedges.