Grilled Mango Salsa

• 1 large ripe but firm mango
• 1 teaspoon extra virgin olive oil or grapeseed oil
• 2 small Roma tomatoes (5 to 6 ounces) cut in small dice (about 2/3 cup diced tomato)
• 1/2 small jicama (about 4 ounces), peeled and finely chopped (about 2/3 cup)
• 2 tablespoons fresh lime juice
• Salt to taste
• 1/4 cup chopped cilantro
• 1 or 2 serrano or jalapeno peppers, finely chopped

1. Prepare a medium-hot grill.
2. Cut mango down flat sides of the seed to get 2 large flat pieces.
3. Brush exposed surface lightly with oil and place on grill.
4. Grill for about 6 minutes, until light grill marks appear.
5. Remove from heat.
6. With the tip of a paring nife, cut thin slices down to the skin but not through it, then cut a herringbone pattern across the slices.
7. Push on the skin side so the cut mango pops out, then cut away the dice from the skin.
8. Cut dice smaller if they are larger than 1/2 inch.
9. Transfer to a medium bowl.
10. Add remaining ingredients to bowl and toss together.
11. Allow to sit for 15 to 30 minutes so flavors will ripen.

mango, extra virgin olive oil, tomatoes, jicama, lime juice, salt, cilantro, serrano

Taken from cooking.nytimes.com/recipes/1016682 (may not work)