This is a delightful and fresh relish that pairs well with poultry and sea food. It is also the best way you can use green (raw mangos) that seems to be the norm when you buy mangoes (or any fruit for that matter) from supermarkets these days.
The raw taste mellows when the mangoes have had a little time to absorb the lemon dressing and you get a complex flavor from the mint, onions and mangoes with a satisfying crunch.
Prep this relish before you start grilling to give the ingredients time to blend. You can also prep this well advance to give time for the ingredients to marinate completely.
What you need ( These quantities will give you about two cupfuls because you can really use half a raw mango. Any excess will keep refrigerated for a week).
1 raw mango, peeled, and pitted
1 red onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced jalapeño pepper, seeds removed
1 cup chopped fresh mint
Juice of two limes
4 tablespoon olive oil
Salt and freshly ground black pepper, to taste
What to do.
- Cut the mango in 1/4 inch cubes
- Chop the onions in similar sized cubes
- In a bowl, mix all the dry ingredients – the mango, onions, jalapeño pepper and chopped fresh mint.
- In a separate small bowl mix the lime juice, garlic and oil and pour over dry mixture.
- Add salt and pepper to taste.
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