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Tangy Mango Relish

Source of Recipe


From "Williams-Sonoma: Cooking at Home"



List of Ingredients



• 1 large firm mango
  
• 2 red jalapeño chiles, seeded
  
• 3 tablespoons distilled white vinegar
  
• 4 teaspoons sugar
  
• Salt
  
• 1 tablespoon fresh lime juice
  
• 1 tablespoon coarsely chopped fresh mint
  
• 1 tablespoon coarsely chopped fresh cilantro
  






Instructions



1. Hold the mango on a narrow side, with the stem end toward you. With a large knife, cut down about ¾ inch to one side of the stem, just grazing the side of the pit. You should have one large mango half. Repeat on the other side of the stem, leaving the pit behind. Carefully score the flesh of each half in a crosshatch pattern, cutting down to, but not through, the skin. Press against the skin with your thumbs, forcing the mango cubes upward. Cut across the bottom of the cubes to free them. Set aside.
   
   
2. In a food processor or blender, combine the chiles and ¼ cup water and process until coarsely puréed, leaving small bits of chile in the mixture. Transfer to a small saucepan and add the vinegar, sugar, and ½ teaspoon salt. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat, transfer to a bowl, and let cool completely.
   
   
3. Add the mango cubes, lime juice, mint, and cilantro and stir gently to combine. Cover and let stand at room temperature for about 20 minutes to blend the flavors before serving.
   
   
   Makes 8 servings
   
   
   • About Mangos: Choose mangos that emit a full aroma at their stem end, give slightly to gentle pressure, and have perfectly smooth skin. Depending on the variety, they can range in color from all green to all red, with a blush of every shade of yellow and orange in between.