📖 Instructions

1. Prepare the Mangoes: Wash and peel your mangoes. Slice them into 1/2-inch thick planks, avoiding the pit. Lightly brush the mango slices with olive oil. This will help them caramelize nicely on the grill.
2. Grill the Mangoes: Preheat your grill to medium heat (about 375°F or 190°C). Place the mango slices on the grill grates, making sure they don't overlap. Grill for 2-3 minutes per side, or until they have nice grill marks and are slightly softened. Don't overcook them, or they'll become mushy. You want them just kissed by the fire.
3. Prepare the Rest of the Ingredients: While the mangoes are grilling, finely dice the red onion, bell pepper, jalapeno (remove seeds for less heat), and cilantro. Zest and juice the lime. Mince the garlic.
4. Combine Ingredients: In a medium-sized bowl, combine the diced red onion, bell pepper, jalapeno, cilantro, and minced garlic. Add the lime zest and juice. This is where the magic starts to happen!
5. Dice the Grilled Mangoes: Once the mangoes are cool enough to handle, dice them into 1/4-inch pieces. Add them to the bowl with the other ingredients.
6. Season to Perfection: Gently toss all the ingredients together. Season with salt and pepper to taste. Don't be afraid to taste and adjust the seasoning as needed. Some like it sweeter, some like it spicier!
7. Chill (Optional): For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together. Although, I can never wait, and honestly, it tastes just as good if you eat it straight away!
8. Serve and Enjoy: Serve the Grilled Mango Salsa with your favorite tortilla chips, grilled chicken, fish tacos, or anything else that needs a little zing! Garnish with extra cilantro, if desired. I reckon you could even try it with ice cream for a truely unique flavour!
9. Cleanup Time (Because, ugh): Ah yes, this is something that nobody likes. At least the salsa doesn't make a whole load of mess eh?