Grilled Mango Salsa

By Martha Rose Shulman

Grilled Mango Salsa
Andrew Scrivani for The New York Times
Total Time
About 15 minutes
Rating
4(85)
Comments
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A mango’s rich flavor is deepened through grilling in this salsa full of contrasts. It also works if you do not want to grill the mango. I love mango salsa whether or not the mango is grilled, so if you don’t feel like grilling, you can still get a great salsa with these ingredients. Grilling, whether on an outdoor grill, a griddle or a grill pan, deepens the flavor of an already-rich-tasting fruit. I love the contrasts in this salsa: the crisp jicama with the soft, juicy mango; the sweet fruit; the spicy chile; and the grassy cilantro. Serve with fish or chicken.

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Ingredients

Yield:About 1½ cups
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

97 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 1 gram protein; 415 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Add remaining ingredients to bowl and toss together. Allow to sit for 15 to 30 minutes so flavors will ripen.

Tip
  • Advance preparation: This is best served within a few hours of preparing.

Ratings

4 out of 5
85 user ratings
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Comments

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Diana

I like this recipe, but can't resist fiddling with it once I have tried it. Being Cuban, I used 2 mangoes, added 1/2 C of cooked black beans to my Mango Salsa, plus 1/4 shallot finely diced, and more lime juice. Did not have jicama, omitted, and the flavor was over-the top wonderful! For those that love heat, 1/2 TSP each of ancho and chipotle pepper adds zing! Buy powdered peppers online, they are better than grocery's those have additives. Very good on top of a homemade crispy tostada.

Gina

This salsa on salmon was sooo delicious! I added a bit of grilled summer corn to it. My guests thoroughly enjoyed it.

Jane B

I found that the mango gets way too soft on the grill. Not my style of salsa.

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