Max Holtzman's Grilled Mango Salsa Recipe

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I served this with unsalted yellow corn chips, and unsalted sweet potato chips. FAB!

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I loved it!! I didn't have a Thai pepper - used a jap instead. More people need to try this recipe. Ate it along with some grilled fish -- YUM!!

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I grilled the red pepper as well, and it is the best salsa I have ever made!
SIMPLY THE BEST!

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Fabulous! Serve over fish.

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Flavor combinations here are perfect. I think the "red pepper" issue mentioned in an earlier review would mean 1 hot red one, such as a Thai pepper. Be sure to use thick mango slices, since thinner ones easily go mushy in the grilling process. Or grill on just one side?

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wonderful and fresh. good with white fish

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I added 0ne hole pineapple 1/2 more pepper and grilled the pepper 1/2 more orange juiced plus I put in 1/8 cup more of rice wine

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I'm truly honored to be the first to review this phenomenal recipe!

Forgive my blondeness, but I had a hard time slicing the mango. The pit inside is still an enigma to me. I think I may have wasted some perfectly good mango in the "slicing" process (the ingredients section did not instruct one to slice the mango, but I deduced this is what should be done for grilling - and, given my ignorance with this part, I think I'll opt to use 3 mangoes next time instead of the two that the recipe calls for. I left the mango peel on while grilling, and it came off easily when I was chopping it up for the salsa.

The recipe called for red pepper twice... I used just one half of a red bell pepper and was pleased with that.

In all honesty, I could not stop eating the salsa! I must have had a whole bag of tortilla chips to myself! And, just like a good coleslaw, I felt the salsa tasted even better after a night in the fridge.

This recipe was quick, easy, relatively inexpensive, and super delicious. The mango and cilantro really compliment each other. On a hot summer day, this was the most refreshing salsa!