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.