Best 3 Mango Pineapple Relish Recipes

Indulge in a tropical taste sensation with our curated collection of mango and pineapple relish recipes. These vibrant condiments, bursting with the sweet-tart flavor of mangoes and the juicy tang of pineapples, will elevate your culinary creations to new heights. From classic relishes perfect for complementing grilled meats and fish to unique variations infused with chili peppers, ginger, and even coconut, our recipes offer a diverse range of options to suit every palate. Whether you're looking for a simple and refreshing relish to brighten up your summer cookouts or a more complex and flavorful accompaniment for your favorite dishes, we've got you covered. Get ready to embark on a culinary journey that will transport you to the tropics with every bite.

Here are our top 3 tried and tested recipes!

MANGO PINEAPPLE RELISH

Mango Pineapple Relish image

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

Ingredients

4 cups chopped seeded, peeled mangoes (about 8 small)
3 cups chopped cored, peeled pineapple (about 1 medium)
1/2 cup diced sweet green pepper
1/2 cup diced sweet red pepper
1/4 cup diced red onion
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup pineapple juice
1 tablespoon sugar
2 teaspoons cinnamon
1/4 teaspoon ginger

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.

"GRILLED SCALLOPS; PINEAPPLE,MANGO,PAPAYA RELISH"

Categories Fruit Shellfish Low Cal

Yield 4

Number Of Ingredients 14

Ingredients

2 Tbs. Vegetable Oil.
1 Tbs. Honey.
1 Tbs. Soy Sauce.
1 tsp.Sesame Oil.
2 Tbs. White Vinegar.
1/2 tsp. Curry Powder.
1/2 tsp. Ground Cummin.
1 Lbs. Sea Scallops.
RELISH:
1 cup Pineapple(diced).
1 cup Mango(diced).
1 cup Papaya(diced).
1/2 cup Sweet Onion(Vidalia).
Salt to Taste.

Steps:

In a 4qt. mixing bowl combine the first 7 ingredients together until they are well blended.Add the scallops,cover and marinate at room temperature for 30-60 minutes.Drain the marinade and save for basting the scallops.With two metal skewers,thread the scallops,one skewer on each side of the scallop(makes it easy to turn the scallops over)do this until you have finished with all of the scallops. Preheat the grill on high for 10 minutes,when ready to grill the scallops,turn down the heat to medium-high.Grill the scallops for about 7 minutes or until the scallops are opaque.Turning once and baste with marinade. In a 2qt. mixing bowl combine all of the relish ingredients together and serve with the scallops(relish can be made 1 day ahead of time). Serve scallops with the relish(divided equality among 4 people).

ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH

Alan Wong's Pineapple-Mango-Macadamia Nut Relish image

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

Ingredients

1 cup diced fresh pineapple
1 cup diced ripe mango
1/2 cup chopped macadamia nuts
3 tablespoons thinly sliced green onions
3 tablespoons chopped fresh basil
2 tablespoons grated maui onions (Walla Walla Sweet, Vidalia, etc.) or 2 tablespoons other mild onions (Walla Walla Sweet, Vidalia, etc.)
1 tablespoon chopped cilantro
1 tablespoon indonesian peanut sauce (recipe #106184) or 1 tablespoon finely chopped roasted peanuts
1 teaspoon minced hot chili pepper (Thai, or habenero)
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 -3 teaspoon hot sauce (I prefer Dave's Insanity, or Omak Suicide Sauce) (optional)
1 teaspoon fish sauce (nam pla)

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.

Tips:

Choose ripe mangoes and pineapples: Ripe fruits are sweeter and more flavorful, and they will yield the best relish.
Use a sharp knife to cut the fruit: This will help you avoid crushing the fruit and making the relish too mushy.
Be careful not to overcook the relish: Overcooked relish will lose its bright color and flavor.
Taste the relish before you serve it: You may want to adjust the seasonings to your liking.
Use the relish as a condiment for chicken, fish, or shrimp: It can also be used as a topping for tacos or burritos.

Conclusion:

Mango pineapple relish is a delicious and versatile condiment that can be used in many different dishes. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you have some ripe mangoes and pineapples on hand, give this recipe a try!