Grilled Avocado and Mango Salsa #PantryInsider

Grilled Avocado and Mango Salsa

Disclosure: This Grilled Avocado and Mango Salsa recipe is a sponsored post on behalf of the Pompeian #PantryInsiders. As always all opinions are my own.

This Grilled Avocado and Mango Salsa recipe is the perfect way to bring together two of my favorite summer fruits; avocados and mangos. Grilled salsa is delicious served with chips or served over your favorite Mexican food.

Homemade salsa recipes are easy to make and can be made with many seasonal fruits and vegetables. A traditional salsa recipe includes onion, garlic, jalapeno peppers, cilantro, and tomatoes.

I love a traditional homemade salsa recipe.

During the summer when there are so many different fresh fruits and vegetables available I love mixing up the ingredients to make a salsa recipe that is packed full of non traditional salsa flavors.

Last year I had a chance to sample the new Pompeian Cooking Sprays and I have been using the Avocado Oil Cooking Spray ever since.

Not only is it a convenient way to oil a skillet while sauteing it also works great to oil the grates on my grill. And it is a healthier oil option because the Pompeian Avocado oil cooking spray is packed full of all the health benefits of fresh avocados.

New Avocado Oil: This spray offers similar health benefits to olive oil with a mild nutty flavor profile that helps enhance food flavors, excellent for roasting, stir-frying, baking, searing, BBQ or broiling.

Have you ever made a fruit based salsa? It is so good. You get sweet and spicy flavors from the fruit and jalepeno pepper.

I've been on a big avocado kick for about a year now so I decided to whip up this Grilled Avocado and Mango Salsa recipe with some avocados and fresh mangos I picked up from the store.

How to Grill Fruit Tip

I have learned two very important things over the years when it comes to grilling fruit.

One - grilled fruit tastes awesome. The high heat of a grill does something special to the natural sugars in fruits.

Two - it is best to start with fruit that is a little under ripe. Both avocados and mangos are very soft when they are ripe.

When picking out the avocados and mangos for this Grilled Avocado and Mango Salsa recipe pick fruit that is on the hard side.

Another thing I love about the Pompeian Cooking Sprays is that air pressure is used to dispense the oils instead of a propellant.

How to make Grilled Avocado and Mango Salsa

Ingredients

• 2 under ripe avocados (Hass)
• 2 under ripe mangos
• 1 jalapeno pepper
• ½ cup red onion diced
• 1 garlic clove minced finely
• 3 tablespoons fresh cilantro, roughly minced
• juice of two limes
• 1 ear fresh corn
• ¼ cup black beans drained and rinsed
• 1 teaspoon sugar
• pinch of sea salt

1. Prepare the grill by spraying with Pompeian Avocado Spray and heat until very hot.
2. Cut the mangos along the pit and set aside on a baking pan. You should have 2 large pieces.
3. Clean the ear of corn and cut in half.
4. Cut the avocados right before you are ready to grill.
5. Spray the mango pieces, avocado halves, corn and jalapeno with the Pompeian Avocado Spray.
6. Place the jalapeno and corn down on the grill.
7. Place the avocado and mango fruit side down on the grill.
8. Grill the avocado, mango and pepper for 10 minutes.
9. Grill the corn as long as it takes to cook all sides.
10. While the corn is cooking score the mango with a sharp knife and remove the peel placing the mango pieces into a large bowl.
11. Slice the avocado halves with a knife and scoop the pieces with a spoon.
12. Add the avocado to the bowl with the mango.
13. Pour the lime juice over the fruit and gently toss.
14. Check on the corn and remove from the grill when done.
15. Cut the kernels from the corn cob and allow to cool.
16. Add the onion, garlic, and cilantro to the bowl.
17. Add the sugar and salt to the bowl.
18. Add the corn to the bowl once it has cooled.
19. Add the black beans to the bowl.
20. Gently toss all of the ingredients.
21. Transfer the salsa to a mason jar or a bowl with a lid.
22. Place the salsa in the refrigerator for an hour or two before serving.
23. Serve with chips or top your favorite Mexican food with one or two tablespoons of the Grilled Avocado & Mango Salsa.

Grilled Avocado and Mango Salsa

Arlene Mobley - Flour On My Face

Grilled Avocado and Mango Salsa is the perfect way to bring together two of my favorite summer fruits; avocados and mangoes. Grilled fruits taste amazing as the high heat of the grill does amazing things to the natural fruit sugars.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Condiment

Cuisine Mexican

Servings 1 pint

Calories 430 kcal

Ingredients  

1x2x3x

• ▢ 2 whole just ripe Hass avocados
• ▢ 2 medium under ripe mangos
• ▢ 1 medium jalapeno pepper
• ▢ ½ cup red onion diced
• ▢ 1 whole garlic clove minced finely
• ▢ 3 tablespoons fresh cilantro (roughly minced)
• ▢ 2 whole juice of two limes
• ▢ 1 ear ear fresh corn
• ▢ ¼ cup black beans drained and rinsed
• ▢ 1 teaspoon sugar
• ▢ pinch of sea salt

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Instructions 

• Prepare the grill by spraying with Pompeian Avocado Spray and heat until very hot.
• Cut the mangos along the pit and set aside on a baking pan. You should have 2 large pieces.
• Clean the ear of corn and cut in half.
• Cut the avocados right before you are ready to grill.
• Spray the mango pieces, avocado halves, corn and jalapeno with the Pompeian Avocado Spray.
• Place the jalapeno and corn down on the grill.
• Place the avocado and mango fruit side down on the grill.
• Grill the avocado, mango and pepper for 10 minutes.
• Grill the corn as long as it takes to cook all sides.
• While the corn is cooking score the mango with a sharp knife and remove the peel placing the mango pieces into a large bowl.
• Slice the avocado halves with a knife and scoop the pieces with a spoon.
• Add the avocado to the bowl with the mango.
• Pour the lime juice over the fruit and gently toss.
• Check on the corn and remove from the grill when done.
• Cut the kernels from the corn cob and allow to cool.
• Add the onion, garlic, and cilantro to the bowl.
• Add the sugar and salt to the bowl.
• Add the corn to the bowl once it has cooled.
• Add the black beans to the bowl.
• Gently toss all of the ingredients.
• Transfer the salsa to a mason jar or a bowl with a lid.
• Place the salsa in the refrigerator for an hour or two before serving.
• Serve with chips or top your favorite Mexican food with one or two tablespoons of the Grilled Avocado & Mango Salsa.

Nutrition

Serving: 1tablespoonsCalories: 430kcalCarbohydrates: 101gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 175mgPotassium: 1196mgFiber: 14gSugar: 69gVitamin A: 4953IUVitamin C: 181mgCalcium: 87mgIron: 2mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

For more Mexican Food recipes check out the Mexican recipes category.