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Grilled Mango Salsa

May 31, 2019


To me, cooking is about what feels right in the moment, what suddenly bursts into your head, what you’re craving right now. I love that element of surprise, and it keeps creativity in the kitchen flowing.
I hear it a lot from our customers, that the element of surprise never fails! PIP provides that "eat outside of the box" (pun intended) experience that keeps us coming back for more! It’s like a set of “Chopped” in my kitchen each week, figuring out how to use up the leftover produce. I know you get it!



With that being said, this week I got a ton of salsa ingredients, and with what little sunshine Cleveland has seen this week, I knew I had to get in front of the grill. I used all organic mangoes, cherry tomatoes, jalapeño, mini bell pepper, local spring onions, -all from the organic box, and added salt and cilantro from the pantry and fridge.

Pro Tip; you can control the heat level of your salsa by adjusting the amount of jalapeño you add to the recipe. If you like a more mild salsa, just add 1/4 and avoid the seeds. More seeds equals more heat, so it's really up to you!

I kept the skin of the mango on because it makes the fruit more manageable on the grill and then after it cools slightly, you can score it in the skin and scoop out with a spoon, or just scoop the whole piece out and roughly chop! Whatever works for you, works for us! Let's dig in!



Grilled Mango Salsa
Serves 6
2 Perfectly Imperfect mangos, sides cut away, but skin still on
1 cup Perfectly Imperfect mini bell peppers

1 Perfectly Imperfect jalapeño

1 cup Perfectly Imperfect mini tomatoes

3 Perfectly Imperfect spring onions, scallions
1/3 cup cilantro
1 T salt



1. Preheat your grill to high. I used propane and love the quick heat up for veggies. Spray all your veggies with a little non stick spray- avocado oil is my choice, and lay out on the grill. Turn every 2-3 minutes, until color starts to mark the outer skin of the fruit and veggies.
2. After about 10-15 minutes, you can pull everything and turn the grill off.
3. After the goods come to room temperature, you can scoop the mango out of the skin, and roughly chop it with all of the other ingredients or add everything to a food processor and pulse on low until you reach the thickness you like.
4. Serve this delicious grilled salsa over grilled fish, chicken, or a combo of both on tacos! You can store it in the refrigerator for up to 10 days. Enjoy!



We hope you love this recipe as much as we do, and let us know if you recreate it in your home! We love to see what you make in your kitchen each week, so be sure to tag us on instagram, @perfectlyimperfectproduce, so we can follow along! Have a great weekend!


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