Thursday, June 23, 2016

Mango Relish

Growing up in India, summer was synonymous with playing in the sun, coming home with parched throats to drink cool water from earthen pots, and most importantly - mangoes! I literally can’t stress enough the excitement over Alphanso mangoes. Ripe Alphanso mangoes are beautifully bright yellow, have a tender texture that’s not as fibrous as a lot of other varieties, and the taste is really what rightfully gives them the title of ‘king of mangoes’.
Out here in the US, you can buy really expensive Alphonso mangoes, but I typically settle with other varieties that are more easily available, and honestly - fairly delicious! A ripe, sweet mango is particularly suited for making a sweet and sour relish. This quick and  simple recipe uses ripe mangoes for sweetness, lemon juice for tartness and cilantro & ginger to bring out the freshness of all the ingredients. My favorite way of eating this is with avocado toast, but it makes a wonderful dip for chips and crackers, or can be used as a relish for topping grilled chicken, fish, or tofu.


Ingredients: (Makes ~ 1 cup)
½ cup chopped ripe mango
¼ cup chopped onion
1 Tbsp chopped cilantro
⅛ tsp grated ginger
½ tsp lemon juice (or to taste)
1 small Roma tomato - deseeded and chopped
1 small pinch of red pepper flakes (or to taste)
Mix all ingredients. Adjust red pepper and lemon juice to your liking. Serve with tortilla chips or crackers. For sweet and sour mango-avocado toast, spread mashed avocado on toasted multigrain bread. Top it with mango relish and enjoy!



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