![Stewed Romano Beans With Tomatoes](https://static01.nyt.com/images/2015/08/05/dining/05MARTHA/05MARTHA-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Grilled Mango Salsa
![Grilled Mango Salsa](https://static01.nyt.com/images/2014/07/29/science/30recipehealth/30recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1large ripe but firm mango
- 1teaspoon extra virgin olive oil or grapeseed oil
- 2small Roma tomatoes (5 to 6 ounces) cut in small dice (about ⅔ cup diced tomato)
- ½small jicama (about 4 ounces), peeled and finely chopped (about ⅔ cup)
- 2tablespoons fresh lime juice
- Salt to taste
- ¼cup chopped cilantro
- 1 or 2serrano or jalapeño peppers, finely chopped
Preparation
- Step 1
Prepare a medium-hot grill. Cut mango down flat sides of the seed to get 2 large flat pieces. Brush exposed surface lightly with oil and place on grill. Grill for about 6 minutes, until light grill marks appear. Remove from heat. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices. Push on the skin side so the cut mango pops out, then cut away the dice from the skin. Cut dice smaller if they are larger than ½ inch. Transfer to a medium bowl.
- Step 2
Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.
- Advance preparation: This is best served within a few hours of preparing.
Private Notes
Cooking Notes
This salsa on salmon was sooo delicious! I added a bit of grilled summer corn to it. My guests thoroughly enjoyed it.
I found that the mango gets way too soft on the grill. Not my style of salsa.
Really quite wonderful! Added some minced onions for taco night, was a hit.
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