Soak the plank for 1-2 hours.
Preheat the grill to 350-400F.
Peel and core the mango. Cut the mango into small pieces. Wash the blueberries and jalapeno pepper. Seed the jalapeno and dice it finely. Mix the mango, blueberries and jalapeno in a bowl with juice of the 1/2 lime and 2 tablespoons of honey. Stir and set aside for 30 minutes.
Remove the plank from the water and shake off the excess water. Place the wheels of brie on the plank and top each with the blueberry mango salsa. Drizzle the remaining honey on top of the salsa.
Place the plank on the grill and close the lid. Cook on the grill for 20 minutes. Carefully remove the plank from the grill and place on an object that cannot be burned (the wood may be charred on the bottom). Let the brie rest for about 3-4 minutes.
Serve with sliced French baguettes.
© 2014, Steve Cylka, The Black Peppercorn