Mix the honey, orange juice and chilli until well combined and then pour into a wide shallow glass dish.
Slice the large cheeks from each Calypso® mango. Score each portion deeply into the flesh in a cross hatch pattern, cutting down but not through the skin.
Place each cheek flesh side down into the marinade until required.
Preheat a ridged grill to a high heat.
Place the cheeks flesh side down on the grill for 3-4 minutes until the marinade caramelises.
Turn each cheek inside out (pushing from the skin side), and place flesh side up on a serving plate, one half per person.
Serve with a spoonful of dollop cream, lime wedges and a sprinkle of lime zest!