Ingredients

• 1 ripe mango, peeled, pitted, and finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño chile, finely diced
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh cilantro leaves
• 2 teaspoons honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup prepared horseradish, drained
• 1 tablespoon ancho chile powder
• 32 oysters, such as Blue Point or Malpeque, scrubbed

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Instructions

1. Combine all of the ingredients in a medium bowl and let sit at room temperature for at least 30 minutes and up to 1 hour.
2. For red chile horseradish: Stir together the ingredients in a small bowl.
3. Stir together the ingredients in a small bowl.
4. For grilled oysters: 1. Heat your grill to high. 2. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not). 3. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.
5. Heat your grill to high.
6. Place the oysters directly on the grates of the grill, close the cover, and cook until all of the oysters have opened, 4 to 5 minutes (discarding any that are not).
7. Top each oyster with 1 teaspoon pico de gallo and 1/4 teaspoon red chile horseradish. Serve hot.