Best 3 Alan Wongs Pineapple Mango Macadamia Nut Relish Recipes
Calling all sweet and tangy lovers! Get ready to embark on a tropical flavor journey with Alan Wong's Pineapple Mango Macadamia Nut Relish. This delectable relish is a symphony of tropical flavors, combining the sweet and juicy pineapple, the vibrant and tangy mango, and the rich and buttery macadamia nuts. It's a perfect accompaniment to grilled meats, fish, or tofu, and can also be used as a topping for salads and tacos.
In addition to the Pineapple Mango Macadamia Nut Relish, the article also features two other equally tantalizing recipes: Pineapple Salsa and Mango Salsa. The Pineapple Salsa is a refreshing and zesty salsa, perfect for dipping chips or adding a burst of flavor to your favorite Mexican dishes. The Mango Salsa, on the other hand, is a sweet and spicy salsa, with a hint of heat from the jalapeño. It's a great choice for adding a tropical touch to your next party or gathering.
All three of these recipes are easy to make and require only a few simple ingredients. They're also incredibly versatile and can be used in a variety of ways. So whether you're looking for a sweet and tangy relish to brighten up your next meal, or a refreshing and flavorful salsa to add some zest to your party, these recipes have got you covered!
ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH
This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993
Provided by brianl
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 17
Steps:
- Combine pineapple, mango and nuts in a non-reactive bowl.
- Add remaining ingredients and toss to mix.
- Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER
Steps:
- To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
MANGO PINEAPPLE RELISH
Make and share this Mango Pineapple Relish recipe from Food.com.
Provided by dicentra
Categories Chutneys
Time 1h
Yield 6 pints
Number Of Ingredients 11
Steps:
- Prepare jars, lids and bands.
- Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
- Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
- air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
- time according to your altitude.
Tips:
- Select ripe and flavorful fruits: Use ripe pineapples and mangoes for the best flavor. Look for fruits that are fragrant and have a deep color.
- Cut the fruits into small pieces: This will help them cook evenly and absorb the flavors of the other ingredients.
- Toast the macadamia nuts: Toasting the macadamia nuts will enhance their flavor and make them more crunchy.
- Use fresh lime juice: Fresh lime juice adds a bright and tangy flavor to the relish. If you don't have fresh lime juice, you can use bottled lime juice, but the flavor will be less pronounced.
- Adjust the sweetness to your liking: The amount of sugar in the recipe can be adjusted to your taste. If you like a sweeter relish, add more sugar. If you prefer a less sweet relish, reduce the amount of sugar.
Conclusion:
Alan Wong's Pineapple Mango Macadamia Nut Relish is a delicious and versatile condiment that can be used to add flavor and texture to a variety of dishes. It is perfect for grilled meats, fish, and poultry, and can also be used as a topping for salads, tacos, and sandwiches. The relish is also a great way to use up leftover fruits and nuts. With its bright and tangy flavor, Alan Wong's Pineapple Mango Macadamia Nut Relish is sure to be a hit at your next gathering.
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