Grilled Avocado and Mango Salsa

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We are gradually starting to have very intimate outdoor gatherings and firing up our grill is definitely part of the family plan for Spring/Summer 2021. I choose to use heart healthy Mazola® Corn Oil as a marinade for grilling and as a base for my salsas and ceviche because a clinical study shows it reduces cholesterol 2x more than extra virgin olive oil. If this claim peaks your interest and you want to learn more, visit MAZOLA.com.

Like I said it’s grilling season and time to think of better for you meals! This means I will be making my heart healthy Grilled Avocado and Mango Salsa, which is a hybrid between a salsa and a pico de gallo. It’s the perfectly light topper for tacos or an amazing fresh snack to have with chips. I always start off by pouring a few tablespoons of Mazola® Corn Oil into my molcajete along with a splash of lime juice, garlic cloves and a half of roasted bell pepper, then I use the tejolote to grind it into a paste/flavorful base. The Mazola® Corn Oil creates a great-tasting fuller base because it has a neutral taste that lets the flavor of my chunky salsa stand out.

I chop up some grilled avocado, grilled mango, tomatoes, jalapeno, red onion, and cilantro and mix them into my Mazola® Corn Oil paste. It’s seriously the perfect salsa and better for you too! I hope you’ll try the recipe.

Ingredients for Grilled Avocado and Mango Salsa:

For the grilled avocado and mango:

• 4 teaspoons Mazola® Corn Oil
• 1/4 teaspoon salt
• 2 avocados (cut in half and pit removed)
• 2 mangos (peeled and sliced 1 inch thick lengthwise)

For the paste:

• 3 tablespoons Mazola® Corn Oil
• Lime juice from 2 limes
• 2 garlic cloves
• 1/2 red roasted/grilled bell pepper
• 1/2 teaspoon salt (or to taste)

The other ingredients for the salsa:

• 3 tomatoes (chopped into ¼ inch cubes)
• 1 small red onion (thinly sliced)
• 2 jalapenos (minced)
• 1/2 cup cilantro (chopped fine)

Directions:

For the grilled avocado and mango:

1. Place avocado and mango slices on a baking sheet.
2. Coat Mazola® Corn Oil with a pastry brush on both sides of mango and on fleshy side of avocado.
3. Sprinkle with salt.
4. Grill for 10 minutes.
5. Remove from the grill and chop mango into ½ inch cubes. Remove peeling from avocado and dice into ½ inch cubes as well.
6. Set to the side until ready to use.

For the paste:

1. Pour Mazola® Corn Oil, and lime juice into a molcajete. Then add in garlic cloves, half of roasted/grilled red bell pepper, and salt.
2. Using a tejolote grind the ingredients down to a pureed paste.
3. Set to the side.

Rest of the ingredients:

1. In a bowl mix tomatoes, red onion, jalapenos, and cilantro together.
2. Then take the paste from the molcajete and pour it into the bowl over the ingredients. Mix to combine.
3. Add in the chopped grilled mango and avocado.
4. Lastly place the ingredients back into the molcajete.
5. Serve with chips or eat on top of tacos.
6. Enjoy!

DISCLAIMER: Corn Oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on the product label or at mazola.com for fat and saturated fat content.

DISCLAIMER *very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.

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