Tomato and mango salad in aguachile

Delight in the perfect blend of juicy tomatoes and sweet mango, served in a zesty aguachile sauce. A refreshing and flavorful salad to tantalize your taste buds.

Ingredients:

• oz. tomatillos (10–12), husks removed, rinsed
• serrano chiles, halved lengthwise, seeds removed
• Vegetable oil
• Kosher salt
• Tbsp. fresh lime juice
• large or 2 small mangoes, peeled, cut into bite-size pieces
• white onion, thinly sliced
• lb. tomatoes (about 2 large), cut into bite-size pieces
• 14-oz. can hearts of palm, drained, cut into 1" pieces
• Fresh cilantro sprigs (for serving)

Instructions:

1. Heat up the grill to medium-high temperature. Place tomatillos and chiles on a baking sheet with edges. Drizzle a bit of oil over them, add some salt, and mix well. Grill while turning occasionally until they get slightly browned all around, around 8 to 10 minutes for tomatillos and about 4 minutes for chiles. Transfer back to the baking sheet and let them cool down.
2. Blend tomatillos and 2 halves of chiles in a blender until you get a smooth mixture. Add lime juice, taste it, and season with salt as needed. Keep the rest of the chiles for later use.
3. You can prepare the Aguachile 2 days beforehand. Cover it and keep it in the fridge. Bring it to room temperature and add a splash of water to loosen it up before serving.
4. Place mangoes, onions, tomatoes, and hearts of palm on a serving platter. Pour the aguachile on top and garnish with cilantro and the remaining chiles.

Summary:

• Calories: 670 kcal
• Fat: 29 g
• Protein: 20 g
• Carbs: 102 g
• Potassium: 3318 mg
• Magnesium: 308 mg