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+ servings

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine Mexican
Servings 1 pint
Calories 430 kcal


  • 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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  • 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.


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