Grilled Oysters with Mango Pico de Gallo and Red Ch

Name: Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe mango, peeled, pitted, and cut into very small dice; 1/2 red onion, peeled and cut into very small dice; 1 small jalapeno, cut into very small dice; 1 lime, juiced; 2 tablespoons extra-virgin olive oil; 2 teaspoons honey; 2 tablespoons chopped fresh recao or cilantro leaves; Salt and freshly ground pepper; 1/2 cup prepared horseradish, drained; 1 1/2 tablespoons ancho chili powder; Salt; 20 oysters, scrubbed well

Servings: persons

1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground pepper
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt
20 oysters, scrubbed well

1
Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl.
2
Season with salt and pepper, to taste, and stir to combine.
3
Let sit at room temperature for 30 minutes before using.
4
Mix together the horseradish and ancho chili powder in a small bowl.
5
Season with salt, to taste.
6
Heat grill to high.
7
Dip oysters in water, as this will help them steam open on the grill.
8
Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes.
9
Discard any that do not open.
10
Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 cut into very small dice, 1/2 red onion, peeled and cut into very small dice, 1 small jalapeno, cut into very small dice, 1 lime, juiced, and more.

Yes, Grilled Oysters with Mango Pico de Gallo and Red Chili 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 Chili Horseradish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions