Grilled Fruit Salsa


  1. Cut 1/2-inch thick slice from flat sides of each mango. Score the flesh in a crisscross pattern, without cutting through the skin. (Reserve remaining mango for another use).
  2. Grill mango, cut-side down, and pineapple over medium heat of well-greased grill 2 to 4 minutes or until golden brown, turning pineapple once. Cool until able to handle. Push mango from skin side to pop the flesh up. Cut both mango and pineapple into bite-size pieces.
  3. Mix grilled fruit, bell pepper, onion, cilantro, lime juice, agave nectar, tequila, and smoked paprika in medium bowl until well blended.


  • 1 tbsp agave nectar
  • 2 small mango(es), firm, ripe
  • 1 tsp McCormick Culinary® Smoked Paprika 
  • 1/4 cup Peak Fresh Produce® Cilantro, Fresh, chopped
  • 2 tbsp Peak Fresh Produce® Lime(s), fresh juice
  • 2/3 cup Peak Fresh Produce® Onion(s), Red, chopped
  • 1 cup Peak Fresh Produce® Pepper(s), Red Bell, chopped
  • 2 cored pineapple, ring(s)     , 1/2 inch thick
  • 1 tbsp tequila