Tomato and Mango Salad in Aguachile
Ingredients
- 12 oz. tomatillos (10–12), husks removed, rinsed
- 6 serrano chiles, halved lengthwise, seeds removed
- Vegetable oil
- Kosher salt
- 2 Tbsp. fresh lime juice
- 1 large or 2 small mangoes, peeled, cut into bite-size pieces
- ¼ white onion, thinly sliced
- 1 lb. tomatoes (about 2 large), cut into bite-size pieces
- 1 14-oz. can hearts of palm, drained, cut into 1" pieces
- Fresh cilantro sprigs (for serving)
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