Grilled Oysters with Mango Pico de Gallo and Red Ch

Name: Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe mango, peeled, pitted, and finely diced; 1/2 small red onion, finely diced; 1 jalapeno chile, finely diced; Juice of 1 lime; 2 tablespoons olive oil; 1 tablespoon finely chopped fresh cilantro leaves; 2 teaspoons honey; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup prepared horseradish, drained; 1 tablespoon ancho chile powder; 32 oysters, such as Blue Point or Malpeque, scrubbed

Servings: persons

1 ripe mango, peeled, pitted, and finely diced
1/2 small red onion, finely diced
1 jalapeno chile, finely diced
Juice of 1 lime
2 tablespoons olive oil
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup prepared horseradish, drained
1 tablespoon ancho chile powder
32 oysters, such as Blue Point or Malpeque, scrubbed

1
Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
2
Stir together the ingredients in a small bowl.
3
1.
4
Heat your grill to high.
5
2.
6
Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
7
3.
8
Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish.
9
Serve hot.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ripe mango, peeled, pitted, and finely diced, 1/2 small red onion, finely diced, 1 jalapeno chile, finely diced, Juice of 1 lime, and more.

Yes, Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions