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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