Island Grilling Night - Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Fire up your grill for Island Grilling Night with my Citrusy Garlic Steak with Fresh Mango Salsa.  It’s bold, breezy, and bursting with tropical flavor—your perfect summer dinner idea!

Citrusy Garlic Steak with Fresh Mango Salsa – Bold, Juicy, Unforgettable

Lately, I’ve been in an island flavor kind of mood—craving bright citrus, juicy tropical fruit, and a touch of heat. Our wedding anniversary is coming up in August, and every year around this time, I find myself reminiscing about that magical trip to Hawaii. The warm breeze, the ocean views, the bold, vibrant food—it all left a lasting impression. And while this dish has a Cuban flair, it still brings me right back to that tropical feeling we love so much.

This Citrusy Garlic Steak with Fresh Mango Salsa is a delicious mash-up of bold island flavors. The steak gets a garlicky-citrus rub inspired by Cuban seasoning blends—zesty, savory, and perfect for the grill. Then it’s topped with a mango salsa that’s bright, sweet, and spicy, just like the fruit stands we used to pass in North Shore. It’s a little bit of Cuba, a little bit of Hawaii, and 100% a summer dinner worth repeating.

Whether you're dreaming of your next island vacation or just looking to spice up steak night, this recipe brings a fresh, tropical twist to the table. Bold, juicy, and unforgettable—just the way summer should taste..

Enjoy!

🛒 What You’ll Need – Island Grilling Night Shopping List

Produce

• 2 large or 3 small ripe mangoes

• 2 jalapeños

• ½ medium red onion

• ½ lime

• Fresh cilantro (about ½ cup loosely packed leaves)

• Red Bell Pepper

Meat

• 1 to 1½ lb sirloin steak

Pantry & Seasonings

• Olive oil

• Kosher salt

• Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend (or similar citrus-garlic blend)

🍍 Perfect Pairings – Optional Sides & Sips for Your Island-Inspired Feast

Whether you're going all-out for a tropical dinner party or just adding a few extras to your plate, these sides and drinks bring the vibe full circle:

Sides

• Coconut Lime Rice – Creamy, fragrant, and the perfect bed for that mango salsa.

• Grilled Pineapple Spears – Lightly charred and caramelized for a sweet finish.

• Crispy Plantain Chips – Great for scooping up extra salsa.

• Avocado-Cucumber Salad – Cool and creamy with a citrusy vinaigrette.

• Black Beans with Garlic & Cilantro – Savory and grounding with island flair.

• Toasted Hawaiian Rolls – A fun, buttery nod to Hawaiian BBQ.

Drinks

• Sparkling Limeade – Refreshing and tart with a fizzy finish.

• Virgin Piña Coladas or Mojitos – Coconut, mint, and citrus—pick your favorite island classic.

• Tropical Iced Tea – Brew black tea with pineapple juice and a hint of mint.

• Fresh Mango Smoothies – Especially fun if you're serving this as a summer brunch-for-dinner.

Substitutions and Variations

Substitutions

Need to make a few adjustments? These simple substitutions will keep the bold, juicy, tropical flavors front and center:

• Steak Substitute:
  Try flank steak or skirt steak if sirloin isn’t available. Just adjust the cook time and slice thinly against the grain.

• Seasoning Swap:
  No Trader Joe’s Cuban Style Citrusy Garlic Blend? Use a mix of garlic powder, onion powder, paprika, dried oregano, cumin, and a little orange and lime zest.

• Fruit Alternative:
  Can’t find ripe mangoes? Use pineapple or papaya for a similar tropical sweetness and texture.

• Herb Option:
  Swap parsley or mint for cilantro if you’re not a fan—both still keep things fresh and vibrant.

• Heat Level Adjustment:
  Use Fresno chiles or even poblano peppers instead of jalapeños for less spice and more crunch.

Variations

This bold and juicy steak with mango salsa is just the beginning—here are a few tasty ways to spin it based on what you’re craving or how you’re serving it:

• Tropical Steak Tacos:  Slice the steak thin and tuck it into warm corn tortillas with mango salsa, shredded cabbage, and a drizzle of lime crema or chipotle mayo. Instant taco night with an island twist!

• Island Steak Bowls:  Serve the steak and salsa over a bed of coconut rice, quinoa, or mixed greens. Add black beans, avocado slices, and a handful of crushed plantain chips for crunch.

• Grilled Chicken or Shrimp Option:  Not in a steak mood? This mango salsa pairs just as beautifully with grilled chicken thighs or citrus-marinated shrimp. Perfect for a lighter or seafood-forward dinner.

• Make It a Salad:  Turn everything into a hearty salad! Slice the steak over a bed of romaine or baby greens, top with mango salsa, avocado, and a lime vinaigrette for a fresh, vibrant meal.

Kitchen Tips and Notes

A few simple tips to help you get the most flavor and ease out of this tropical dinner:

• Let the Steak Rest:  After searing, let the steak rest for at least 5–10 minutes before slicing. This helps lock in the juices and gives you a more tender bite.

• Choose Ripe Mangoes:  Look for mangoes that give slightly when pressed and smell sweet at the stem. .

• Prep Ahead for Ease:  You can make the mango salsa up to a few hours in advance—just cover and chill. The flavors only get better!

• Watch the Heat:  Want more or less spice? Keep some jalapeño seeds for extra heat, or substitute with bell pepper for a milder bite. You’re in control.

• Cast Iron for the Win:  A hot cast iron skillet gives you that perfect steak sear and crust. No grill? No problem—this pan brings the heat indoors.

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Bridgerton Brunch: Whispers in the Garden: Spring Greens with Mango & Avocado

Fresh, elegant, and full of charm—this spring salad with mango, avocado, and feta is the perfect addition to your Bridgerton-inspired brunch. A dainty dish dressed in blood orange vinaigrette and garden romance. 

Click here to begin your immersive experience.

A Continuing Affair: The Bridgerton Brunch Series — A Royal Garden Interlude with Queen Charlotte

Dearest Gentle Reader,

When Her Majesty hosts, one does not simply arrive with an appetite—one arrives prepared to be dazzled. And for this fifth installment of our Bridgerton Brunch series, Queen Charlotte herself presides over the table, where refinement reigns and even a simple salad earns the royal seal of approval.

Whispers in the Garden: Spring Greens with Mango & Avocado is no ordinary fare. This regal salad features silken avocado, jewel-toned mango, peppery greens, and a vinaigrette as bright as a royal decree. It is light, luxurious, and perfectly befitting a springtime gathering in the palace garden.

This fresh offering now joins our treasured brunch collection: Strawberries & Secrets: A French Toast Affair, Scandal & Spice: Lady Featherington’s Honeyed Tea Loaf, The Duke’s Delight: Herbed Quiche with Gruyère & Asparagus, and Courtship Crumbs: Strawberry Scones Worthy of a Proposal.

One bite, and you’ll understand why only the finest make it to the Queen’s table.

With elegance, éclat, and a whisper of lemon,
Slice of Southern

"It is said that more than one rendezvous began with a forkful of these verdant greens. With the golden charm of mango, the creamy allure of avocado, and a vinaigrette kissed by citrus, this salad is causing quite the stir in garden circles. A word to the wise: secure your portion before the whispers turn to scandal."

— Lady Whistledown

Whispers in the Garden:  Spring Greens with Mango & Avocado

In the gardened halls of high society, where every leaf may conceal a secret and each blossom dares to outshine the last, there are moments when refinement takes the shape of something edible—elegant, seasonal, and entirely irresistible.

Today, we turn our attentions to a dish that has earned more than a passing glance from palace to parlor: Whispers in the Garden, a verdant arrangement of spring greens crowned with golden mango, silken avocado, and crumbles of feta as white and bold as courtly declarations. Drizzled in a vinaigrette kissed by citrus and stirred with intention, this salad is not merely a side—it is a statement.

Fit for a queen (and hosted by one, no less), this dainty offering reminds us all that sophistication need not shout to be heard. Sometimes, it speaks in whispers—through tender leaves, bold flavor, and the knowing lift of an aristocratic brow.

Let it be served. Let it be admired. And most certainly, let it be remembered.

A Toast to Fresh Intrigue
In the quiet corners of the garden, where glances linger and secrets bloom, even a salad may stir the heart. Whispers in the Garden is no ordinary arrangement of greens—it’s a graceful union of ripe mango, creamy avocado, and a scatter of feta that flirts with every bite. Light yet luscious, refined yet radiant, this dish is a gentle invitation to savor the season. Whether presented at an open-air brunch or under the approving gaze of Queen Charlotte herself, it’s a recipe sure to inspire both admiration and appetite.

Her Majesty’s Decree: A Table Fit for the Crown

When one chooses to serve a dish as dignified as Whispers in the Garden, one must ensure the table is dressed accordingly. Anything less would be…uncivilized. Allow Her Majesty to offer guidance on the matter:

Tea Pairing: White Peony Tea — Delicate, refined, and rare—naturally, it is the only acceptable leaf to accompany a salad of such elegance.
Libation: Chilled Vermentino or a Sparkling Citrus Elixir — Bright, noble, and invigorating, much like the Queen herself.
Music Suggestion: A Royal String Ensemble – Preferably live, though a well-curated playlist of Haydn and Purcell shall suffice for the less connected.
Decor Tip: Ornamental Citrus Bowls & Gilded Accents — Elevate the scene with overflowing bowls of blood oranges and limes, polished silver, and pressed linens. Fresh garden blooms are encouraged—but only the tasteful varieties.

One might say a proper table is the crown upon which a dish such as this rests. Let it gleam.

Lady Whistledown’s Final Word

If ever a salad could set tongues wagging and fans fluttering, it would be this most verdant of compositions. With ripe mango, creamy avocado, and a vinaigrette as bright as whispered secrets, Whispers in the Garden is not merely a dish—it is a declaration. Light enough for a lady’s luncheon, yet bold enough to inspire envy at any gathering.

So do take care, dear reader—should your guests request the recipe, remember: some things are best left… undisclosed.

Until next time, may your garden gossip be as fresh as your greens.

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

This Zesty Mango Chicken Salad with Avocado Lime Crema is fresh, flavorful, and bursting with tropical flair. Packed with juicy mango, tender chicken, black beans, and a creamy cilantro-lime dressing, it’s The Salad That Thinks It’s a Fiesta! Perfect for a light yet satisfying meal.

Zesty Mango Chicken Salad with Avocado Lime Crema – A Tropical Twist in Every Bite

When Summer Calls for Freshness…

As soon as the warm weather rolls in, I find myself craving bright, refreshing meals that don’t require much time in the kitchen. This Zesty Mango Chicken Salad with Avocado Lime Crema was born out of a spontaneous fridge clean-out—and will quickly become a staple. Juicy mango, tender shredded chicken, hearty black beans, and crisp spinach come together in the most effortless way, all tied together with a creamy, tangy avocado lime dressing. It’s the kind of healthy summer salad that feels like a mini tropical escape, even if you’re just dining on your back patio.

The Perfect Summer Salad Recipe

There’s something magical about summer salads—especially ones that are healthy, vibrant, and satisfying. This one checks all the boxes: it’s packed with protein, loaded with fiber, and bursting with flavor in every bite. The sweet mango contrasts beautifully with the savory black beans and chicken, and the creamy avocado lime crema adds that rich, tangy punch that brings everything together. Plus, it comes together in under 20 minutes—perfect for those easy summer dinners when cooking indoors feels like a chore.

Alfresco Dining Made Easy

We love serving this fresh chicken salad alfresco with a cold drink and some extra tortilla chips on the side. Whether you’re hosting a casual summer dinner or just need a quick, wholesome lunch, this recipe delivers on freshness and flavor. It’s summer simplicity at its best—and trust me, it’ll be on repeat all season long.

Enjoy!

What Ingredients do I need?

Produce

• Baby spinach
• Mango
• Red onion
• Avocado
• Lime
• Fresh cilantro

Meat Counter

• Cooked chicken (rotisserie chicken works great!)

Canned Food

• Canned black beans

Dairy

• Greek yogurt (or sour cream)

Pantry

• Salt

Snack Aisle

• Tortilla chips

Substitutions and Variations

Substitutions

One of the best things about this Zesty Mango Chicken Salad with Avocado Lime Crema is how flexible it is. Whether you’re working with what’s in your fridge or adapting for dietary needs, this recipe is easy to customize.  Here are some of my favorite swaps that keep the salad just as vibrant, fresh, and satisfying.

• Protein:  Instead of shredded chicken → Try cooked shrimp, grilled tofu, or canned chickpeas.  Instead of black beans → Use kidney beans, white beans, or lentils

• Greens:  Instead of baby spinach → Use mixed greens, arugula, chopped romaine, or kale

• Fruit:  Instead of fresh mango → Try pineapple, peaches, nectarines, or even strawberries

• Dairy:  Instead of Greek yogurt → Use sour cream, plain regular yogurt, or a dairy-free coconut yogurt

• Herbs:  Instead of cilantro → Try fresh parsley, basil, or skip entirely if you’re not a fan

• Crunch:  Instead of tortilla chips → Use roasted pepitas (pumpkin seeds), crushed pita chips, or toasted nuts

Variations

This salad is already packed with color and flavor, but if you’re feeling adventurous or want to mix things up, here are some delicious variations to try. Whether you're aiming for a spicier kick, a vegetarian twist, or a heartier meal, these options keep it fresh and fun:

• Spicy Southwest Version: Add diced jalapeños, a dash of chili powder to the crema, and swap black beans for spicy refried beans.

• Tropical Vibes: Toss in chopped pineapple or papaya alongside the mango for a fruit-forward twist.

• Vegetarian-Friendly: Leave out the chicken and add grilled halloumi, roasted sweet potatoes, or extra black beans.

• Grain Bowl Style: Serve over a base of cooked quinoa, farro, or brown rice instead of leafy greens.

• Wrap It Up: Turn it into a wrap using a whole wheat tortilla or large collard green leaves.

• Tex-Mex Style: Add corn, shredded cheddar, and a sprinkle of taco seasoning for a fiesta-inspired flair.

Kitchen Tips and Notes

A few simple tips can take this salad from good to absolutely unforgettable. Whether you’re prepping ahead or assembling at the last minute, these notes will help you make the most of every bite:

• Use rotisserie chicken to save time—just shred and go!

• Ripe mango = maximum flavor — look for one that gives slightly when pressed.

• Mash the avocado well before adding the lime and yogurt to avoid clumps in the crema.

• Make the crema ahead and store it in an airtight container for up to a day—just give it a stir before serving.

• Layer just before serving to keep the tortilla chips crunchy.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @sliceofsouthern—I’d love to see how yours turns out!

    RECIPE IS DOWN BELOW👇     

Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Discover the perfect blend of Southern comfort and California freshness with this Zesty Mango Corn Salad. Smoky skillet-charred corn, sweet mango, and a tangy lime dressing make this salad a vibrant and delicious side dish for any occasion.

Zesty Mango Corn Salad – A Southern Skillet Favorite with a Golden State Twist

Looking for the perfect summer salad? This Zesty Mango Corn Salad is just the dish you need—where smoky, skillet-charred corn meets the fresh, vibrant flavor of California mango. It’s the ideal balance of sweetness, heat, and tang, creating a salad that’s as satisfying as it is beautiful.

It all started with a craving for something light but still rooted in comfort—something that could stand up to the warm spring sunshine and still feel like home. I had fresh mango on the counter, a handful of sweet corn waiting to be used, and that familiar itch to pull out my trusty cast-iron skillet. The result? This Zesty Mango Corn Salad, a dish that quickly became one of my favorites for bridging two worlds: the bright, fresh flavors of California produce and the soul-soothing charm of Southern cooking.

Bright, bold, and kissed by the skillet—Southern charm meets California cool. That line sums it up perfectly. Sweet mango chunks and citrusy lime bring that West Coast brightness, while the smoky corn, seared just right in a hot skillet, adds depth and a touch of Southern soul. A handful of jalapeño for heat, a mix of spinach and arugula for a fresh base, and a cumin-laced dressing that ties it all together—this salad doesn’t just sit on the table; it shines. It’s the kind of dish you bring to a potluck and end up scribbling the recipe down for everyone who takes a bite.

And the taste? Oh, it’s absolutely delicious. The sweetness of the mango pairs perfectly with the smoky, charred corn, and that kick of lime and cumin creates a flavor balance that’s both refreshing and satisfying. Each bite is like a burst of sunshine, with just the right amount of heat from the jalapeño and the perfect touch of earthiness from the greens. It’s one of those dishes that makes you smile with every forkful.

Ready to try this zesty mango corn salad? It’s effortless but intentional. Simple, but special. And that, to me, is what great food is all about.

Enjoy!

What Ingredients do I need?

Produce

• Mango
• Fresh corn
• Lime
• Garlic
• Red onion
• Bell peppers (red & orange)
• Jalapeño
• Fresh cilantro
• Baby spinach & arugula mix

Pantry & Spices

• Olive oil (not extra‑virgin)
• Honey
• Kosher salt
• Ground cumin
• Chili powder

Substitutions and Variations

Substitutions

• Mango → Peach or Pineapple Keep the tropical sweetness, but switch up the flavor profile.

• Fresh Corn → Canned (drained) or Frozen (thawed) Perfect when fresh corn isn’t in season—just pat dry before charring.

• Red Onion → Green Onion or Shallot Milder options that still bring a bit of bite.

• Spinach & Arugula Mix → Butter Lettuce, Baby Kale, or Mixed Greens Any tender green works as a fresh base.

• Honey → Maple Syrup or Agave Nectar Keeps it naturally sweet and vegan‑friendly

Variations

• Creamy Avocado Twist: Fold in diced avocado or a dollop of guacamole for extra creaminess and healthy fats.

• Spicy Southwest Kick: Add black beans, grilled chicken strips, and a sprinkle of queso fresco to turn it into a heartier Southwest‑style salad.

• Nutty Crunch Addition: Toss in toasted pepitas, chopped pistachios, or sliced almonds for contrast in both flavor and crunch.

Kitchen Tips and Notes

• Char the Corn Evenly:  Preheat your cast-iron skillet until it’s smoking hot before adding the corn.  Stir only occasionally to get those beautiful char marks without overcooking.

• Maximize Mango Ripeness:  Choose mangos that yield slightly to gentle pressure and smell fragrant at the stem end.  If your mangos are underripe, store them in a paper bag at room temperature for a day.

• Balance Sweetness & Heat:  Taste the dressing before mixing: adjust honey (or swap for agave/maple) if it’s too tangy, or add a pinch more chili powder if it needs more warmth.

• Prevent Soggy Greens:  Place your spinach and arugula in a wide bowl or platter and keep the dressing and mango mixture separate until just before serving.

• Serve at Room Temperature:  For the best flavor, let the charred corn and dressing come off the heat and cool slightly (5–10 minutes) before tossing with the fruit and greens.

• Storage & Leftovers:  

  Store any leftovers in an airtight container in the fridge for up to 1–2 days.  If it becomes watery, drain excess liquid, then re-toss with fresh greens or a splash more lime juice.

• Knife Skills Shortcut:  

  To quickly dice mango: slice off the cheeks, score the flesh in a grid pattern without cutting the skin, then invert and slice off the cubes.

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