Let’s see how many of my favorite things we can fit into one recipe, shall we – grilling, mangoes, cilantro, and booze in food?! What do you get, the most delicious salsa to ride the chip express.
It’s sweet, it’s smoky, it’s awesome! Grilling the mangoes, pineapple and red pepper take their already perfect flavor and bump them up a notch. Sweetness hooks up with char and smoke and does a little happy dance. This salsa was fantastic with chips (I’m obsessed with Terra), but would also be delicious over white fish, chicken or pork.
Be sure your mangoes are ripe but not soft, grilling will make the soft mangoes a messy mush. In lieu of straight fruit on grill action, I put down tin foil to cover the grates and it worked beautifully. If you don’t have tequila on hand or don’t want to use it, just add a little extra lime and agave.
Just don’t tell your tomatoes what you’re up to – they might get jealous!
Tequila Lime Grilled Fruit Salsa
2 firm ripe mangoes
3 cored pineapple rings (about 1/2-inch thick)
1 medium red bell pepper, cut in 3
3 tablespoons butter, melted
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1/2 lime, juiced
1 tablespoon agave nectar
2 tablespoons tequila
1 teaspoon Smoked Paprika
Cut 1/2-inch thick slice from flat sides of each mango. Score the flesh in a crisscross pattern, without cutting through the skin.
Brush mango, pineapple, and red pepper with melted butter.
Grill mango, cut-side down, pineapple, and red pepper over medium heat of well-greased grill 2 to 4 minutes or until golden brown, turning pineapple once. Cool until able to handle. Push mango from skin side to pop the flesh up. Cut mango, pineapple, and red pepper into bite-size pieces.
Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila and smoked paprika in medium bowl until well coated. Serve salsa with chips or over meat.
Slightly adapted from McCormick