| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups finely diced mango
- 2 tablespoons finely diced red onion
- 2 teaspoons rice vinegar
- 2 scallions, white and light green parts only, thinly sliced
- 1/2 English cucumber, peeled, seeded and finely diced
- 1/2 jalapeno, minced
- Kosher salt and freshly ground black pepper
- 8 hot dogs, butterflied
- 8 brioche hot dog buns
- Unsalted butter, at room temperature, for brushing the buns
- 1/2 cup mayonnaise
- 1 cup crunchy fried onions
Instructions
- Preheat a grill to medium-high heat.
- Mix the mango, red onion, rice vinegar, scallions, cucumber and jalapeno in a small bowl. Season with salt and pepper.
- Grill the hot dogs, flipping them halfway through so both sides get grill-marked and a little charred, until heated through, about 8 minutes.
- Brush the inside of the brioche buns with butter. Grill until lightly toasted, 2 to 3 minutes.
- Spread both sides of the inside of the buns with mayonnaise to your liking. Place a hot dog on each bun and spoon a few tablespoons of the mango mixture on the dog. Sprinkle with fried onions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 657 |
| Total Fat | 52 g |
| Saturated Fat | 23 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 89 mg |
| Sodium | 736 mg |
Reviews
Really yummy and a fresh take with mango salsa!
Absolutely delicious! Mangos must be in season right now, because the one we got was phenomenal! Used a whole home grown jalapeño because we like it spicy. Did not have rice wine vinegar, but used white wine vinegar instead. Buttered and toasted buns, don’t forget mayo cause it definitely added a little yum-yum. So good, thanks Katy Lee!❤️
We loved these! The mango salsa was not very spicy to us so I may add a whole jalapeno next time. Definitely will make again and will use the salsa just to have on hand.