Ingredients

• 2 large sweet white onions, cut into 1/2 inch slices
• 2 mangoes, peeled and cut into 1/2 slices
• 2 tablespoons olive oil
• 1/2 cup white vinegar
• 1/3 cup packed light brown sugar (I used Splenda)
• 2 tablespoons minced fresh ginger
• 1 teaspoon lime zest
• 1/2 teaspoon table salt
• 1 jalapenio pepper, seeded and minced
• 1/3 cup chopped cilantro (if you must)
• 2 tablespoons fresh lime juice

Instructions

1. Preheat grill to 350, brush mango (if not perfectly ripe) and onion with olive oil. Grill onions about 4 minutes per side until soft and grill marks appear. If grilling mangoes try 2 minutes per side.

2. Remove from grill and let set for 15 minutes.

3. Add vinegar, sugar, ginger, lime zest and salt to pan, bring to boil and then reduce to simmer for 5 minutes. Add jalapenio and simmer another 5 minutes. Remove from heat and transfer to a bowl.

4. Chop onion and mango and stir into the vinegar mixture. Add lime juice (and cilantro if you must), and stir.

5. Enjoy all the deliciousness! The magazine suggested serving with anything grilled.