This Spicy Mango Relish is a lovely accoutrement with fresh fish, but it is also delicious served alongside quesadillas or even roast chicken. It would even be great as a dip for chips — just increase the tomatoes to 2 or even 3 depending on their size.
Make sure your mangoes are ripe, but not too soft. It should still have a little bit of green on the skin and should give just slightly when pressed lightly. Mangoes have an oblong center pit; to easily dice, slice off the sides and dice from there. This post from Simply Recipes explains it perfectly!
If you want the flavor of the fresh chiles but not the heat, carefully remove the inner white ribs from the peppers. Most of the heat lives in these inner ribs and seeds, and removing them can alleviate some of the heat. Be careful! Wash hands thoroughly after handling peppers with soap and water, and avoid touching your face (and especially your eyes) after cutting. Tightly fitting vinyl gloves are perfect for this job!
Spicy Mango Relish
2 medium ripe mangos, peeled and diced
1 jalepeño or serrano pepper, finely diced
1 tablespoon diced red onion
1 teaspoon finely chopped fresh cilantro
1 small plum tomato, diced
Kosher salt, to taste
- Combine all ingredients and store in a glass or plastic container in the refrigerator for at least 3 hours.
- Relish can be stored up to 24 hours, tightly sealed in the refrigerator.