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Sweet agave and smoky paprika pair well in this grilled fruit salsa. Serve with taro or tortilla chips. Or serve as accompaniment to grilled chicken, pork or seafood.
2 small firm ripe mangoes
2 cored pineapple, rings, about 1/2-inch thick
1 cup chopped red bell pepper
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1 tablespoon tequila
1 teaspoon McCormick Gourmet™ Paprika, Smoked
Cut 1/2-inch thick slice from flat sides of each mango. Score the flesh in a crisscross pattern, without cutting through the skin. (Reserve remaining mango for another use.
Grill mango, cut-side down, and pineapple 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 both mango and pineapple into bite-size pieces.
Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila and smoked paprika in medium bowl until well blended.
(Amount per serving)