Grilled Mango Salsa
Prep time: 5 minutes Cooking time: 5 -7 minutes
Needed for this recipe:
Peppadew peppers (available in store)
3 under-ripe mangoes (Atulfo if available)
6 Peppadew peppers
1-2 Tablespoons Sunshine Coast Olive Oil Co. Persian Lime Infused Olive Oil
1-2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Infused Olive Oil
½ small red onion, diced (not fine, but chunky)
Heat your grill to High.
Place your oils in two separate small bowls and have a grill brush for each.
Cut the mangoes in 1/2 , parallel to the large seed inside. Leave skin on but rmove seed.
Brush grill with Garlic Oil. Brush Peppadews and red onion with Garlic Oil. Place them on the grill. Meanwhile, brush a clean part of the grill with Persian Lime Olive Oil.
Brush the fleshy side of the mangoes with Persian Lime Oil. Place on grill, skin side up.
Grill all ingredients until they are ‘done’. Onions should be soft with some crisping, Peppadews will have some grill marks, and mangoes will be caramelized with grill marks. Do not let any of the ingredients, especially the mangoes, burn black.
Remove ingredients from the grill as they become ready, and let them cool.
If you want a chunky salsa: Take your mangoes off sooner rather than later. Let cool. Slice your mango in ‘squares’ with the skin still on. Then pop the squares out of the skin by pushing through the skin and ‘popping’ out the flesh.
If you want a spreadable salsa: Leave your mangoes on longer, until flesh is quite soft (you may need to turn your grill down for this, to avoid burning. Let cool and spoon out the flesh,
For both version: chop up your cooked Peppadews (fine). Mix mangoes, Peppadews and onions together. If needed, add a dash of Persian Lime Oil and stir in.
Serve over the miraculously wonderful Matiz Savoury Olive Oil Crisps (broken in unequal sized pieced). Their smoky, woodfired flavour is perfect for a grilled, sweet salsa.