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.
20m
PREP TIME
5m
COOK TIME
48
CALORIES
9
INGREDIENTS
Ingredients
Instructions
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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.
20m
PREP TIME
5m
COOK TIME
48
CALORIES
9
INGREDIENTS
Ingredients 12 (1/4 cup) Servings
- 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
![substitution]( "substitution")
Substitutions available
- honey
- 1 tablespoon tequila
- 1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
INSTRUCTIONS
- 1 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
- 2 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
- 3 Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila and smoked paprika in medium bowl until well blended
NUTRITION INFORMATION
(per Serving)
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Ingredients 12 (1/4 cup) Servings
- 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
![substitution]( "substitution")
Substitutions available
- honey
- 1 tablespoon tequila
- 1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
KEY PRODUCTS
INSTRUCTIONS
- 1 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
- 2 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
- 3 Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila and smoked paprika in medium bowl until well blended
