Ingredients
4 medium firm mangoes, peeled1 tablespoon canola oil1/4 cup lime juice1/4 cup olive oil1 tablespoon black sesame seeds1/2 teaspoon salt2 tablespoons minced fresh cilantro, optional 1 tablespoon minced fresh mint, optional 2 medium cucumbers, peeled, seeded and coarsely chopped2 medium ripe avocados, peeled and coarsely chopped
Preparation
Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed.
Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes.
Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
