Grilled Fruit Salsa with Lime, Tequila and Smoked Paprika

Preparation

• 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