Best 16 Mango Relish Recipes

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Indulge in a culinary adventure with our tantalizing Mango Relish recipe, a harmonious blend of sweet and savory flavors. This versatile condiment, crafted from the finest mangoes, offers a burst of tropical sunshine to your culinary creations. With just a few simple steps, transform ordinary meals into extraordinary culinary experiences. From tantalizing appetizers to lip-smacking main courses, our Mango Relish serves as the perfect accompaniment, adding a zesty kick to grilled meats, fish, and vegetarian dishes alike. Explore the diverse culinary possibilities and elevate your taste buds with this vibrant and flavorful relish.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN WITH MANGO RELISH



Pork Tenderloin with Mango Relish image

Colorful mango relish is a refreshing counterpoint to the "heat" in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground chipotle pepper
1/2 teaspoon smoked Spanish paprika
2 pork tenderloins (3/4 pound each)
MANGO RELISH:
1 medium mango, peeled and chopped
2 plum tomatoes, seeded and chopped
1/3 cup chopped onion
1/3 cup chopped seeded peeled cucumber
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
3 tablespoons lime juice

Steps:

  • In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH



Hash Brown-Crusted Halibut with Mango Mint Relish image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 skinless halibut fillets, 3 to 4 ounces each, about 1/2 inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon granulated garlic
2 cups refrigerated shredded hash browns, such as Simply Potatoes
1 large egg, whisked in a shallow dish
2 tablespoons butter, melted and cooled slightly
1 tablespoon vegetable oil
Mango-Mint Relish, recipe follows
2 tablespoons thinly sliced fresh mint
Zest and juice of 2 limes
1 ripe medium mango, diced
1 Fresno chile, half of the seeds and ribs removed, diced
1 small shallot, minced
Kosher salt and freshly ground black pepper

Steps:

  • Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
  • Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
  • Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

MANGO AND CRANBERRY RELISH



Mango and Cranberry Relish image

Categories     Condiment/Spread     Sauce     Thanksgiving     Low Sodium     Cranberry     Orange     Mango     Bon Appétit

Yield Makes 2 3/4 cups

Number Of Ingredients 4

1 pound mangoes (about 2 small), peeled, pitted, cut into large pieces
2 cups cranberries (about 8 ounces)
1/2 medium unpeeled orange, seeded, cut into large pieces
1/2 cup sugar

Steps:

  • Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

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

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.

FISH WITH MANGO RELISH



Fish with Mango Relish image

This relish is a light, refreshing complement to fish. It works well with chicken, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 ripe mango, peeled, pitted, and diced medium
1 small cucumber, peeled, seeded, and diced medium
1/4 cup fresh basil leaves, coarsely chopped
Juice from 1 lime
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 mahi mahi fillets (6 ounces each), skin off, or other firm, flaky fish
1 tablespoon vegetable oil

Steps:

  • In a medium bowl, toss together mango, cucumber, basil, lime juice, and olive oil. Season relish with salt and pepper.
  • Heat a cast-iron skillet or grill pan over medium-high. Using a paper towel, blot fish dry. Season both sides with salt and pepper. When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary (do not overcrowd pan). Cook fish, undisturbed, until fillets release easily from pan, about 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.

Nutrition Facts : Calories 308 g, Fat 12 g, Fiber 1 g, Protein 39 g

MANGO RELISH



Mango Relish image

Enjoy this flavorful mango relish with your meal- ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 10

Number Of Ingredients 6

1 mango, peeled, pitted and chopped (1 cup)
1 small jalapeño chili, seeded and finely chopped (2 to 3 teaspoons)
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh or 2 teaspoons dried mint leaves
2 tablespoons lime juice
1/8 teaspoon salt

Steps:

  • Mix all ingredients in glass or plastic bowl. Cover and refrigerate 15 minutes. Serve with grilled chicken breasts or grilled fish.

Nutrition Facts : Calories 10, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 2 tablespoons, Sodium 15 mg, Sugar 1 g, TransFat 0 g

5-INGREDIENT MANGO RELISH



5-Ingredient Mango Relish image

This mango relish is a refreshing side dish to serve with fried fish.

Provided by lola

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 15m

Yield 20

Number Of Ingredients 5

1 green mango - peeled, seeded, and diced
1 tomato, finely chopped
2 sprigs cilantro, finely chopped
1 small onion, finely chopped
salt and pepper to taste

Steps:

  • Stir the mango, tomato, cilantro, and onion together in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.

Nutrition Facts : Calories 7.7 calories, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 0.1 g, Sodium 8.5 mg, Sugar 1.5 g

"GRILLED SCALLOPS; PINEAPPLE,MANGO,PAPAYA RELISH"



Categories     Fruit     Shellfish     Low Cal

Yield 4

Number Of Ingredients 14

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

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.

PORK CHOPS WITH MANGO RELISH



Pork Chops with Mango Relish image

A delicate marinade flavors these pork chops with the fragrant seasonings of India and tenderizes the meat at the same time. The colorful relish would be delicious alongside any grilled entree. It's also a tasty substitute for butter or baked potatoes! -Linda Lacek, Winter Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 19

2 tablespoons fat-free plain yogurt
2 teaspoons honey
2 garlic cloves, minced
1 teaspoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon minced fresh gingerroot
4 boneless pork loin chops (4 ounces each)
MANGO RELISH:
1 large mango or 2 small peaches, peeled and diced
3/4 cup chopped red onion
3/4 cup chopped seeded tomatoes
4 teaspoons chopped seeded jalapeno pepper
2 teaspoons lime juice
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the first 11 ingredients; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. , Meanwhile, combine the relish ingredients in a large bowl. Let stand at room temperature for 1 hour; refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with mango relish.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 350mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN VOL-AU-VENT WITH TOMATO MANGO RELISH #A1



Chicken Vol-Au-Vent With Tomato Mango Relish #A1 image

A.1. Original Sauce Recipe Contest Entry. A creamy, tangy dish that's easy enough for a weeknight meal yet elegant enough to impress that special someone.

Provided by joditaffel

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 23

4 boneless skinless chicken thighs
1/2 cup A.1. Original Sauce
1/4 cup olive oil
1 tablespoon agave nectar
1 tablespoon garlic, minced
1 tablespoon fresh tarragon
2 scallions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 roma tomato, diced
1/2 cup fresh mango, diced
1 large shallot, chopped
1 scallion, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
1/2 cup white onion, chopped
1/2 cup cremini mushroom, sliced
2 tablespoons butter
2 tablespoons flour
2 cups half-and-half cream
1/2 cup goat cheese
1/4 cup peas

Steps:

  • For Chicken: Add 4 Boneless & Skinless Chicken Thighs, 1/2 cup A.1. Original Sauce, ¼ cup Olive Oil, 1 tablespoon Agave Nectar, 1 tablespoon minced Garlic, 1 tablespoon Fresh Tarragon, 2 chopped scallions, ½ teaspoon Salt and ¼ teaspoon Pepper to a zip top bag and place in the refrigerator overnight. Remove from the refrigerator 1 hour before you are ready to cook. Preheat oven to 350 degrees. Place chicken and marinade in an oven safe dish and cook 25-30 minutes, or until juices run clear. When it's cool enough to touch, chop the chicken into ½ inch cubes and return to the dish you cooked it inches.
  • For Relish: Combine all tomato mango relish ingredients in a bowl and set aside.
  • For Sauce: In a saucepan over medium heat, cook onion and mushrooms in butter 5 minutes, until soft. Add the flour and cook about 2 minutes until all the raw flour has cooked out and looks like wet sand. Add the Half & Half and bring to a boil. Then reduce to a simmer. Add the goat cheese and stir until it's melted. Add the peas, carrots, chopped chicken, any remaining marinade and nutmeg.
  • . For Vol-au-Vent: Place Puff Pastry on a lightly floured cutting board and cut into 6 rectangles. Then place the rectangles on a parchment lined baking sheet and cook in a 400-degree oven 15 minutes, or until pastry has puffed up and tops are lightly browned.
  • To Assemble: Carefully separate the puff pastry rectangles into 2 pieces each. (You'll notice that there will be a natural middle spot). Use your fingers to depress a well in the bottom and fill each one with about 1 soup ladle full of the chicken mixture. Top with about a tablespoon of the tomato mango relish. Replace the top and spoon just a bit of both the sauce and relish over the top. Serve hot.

Nutrition Facts : Calories 354.6, Fat 28.6, SaturatedFat 10.6, Cholesterol 78.2, Sodium 498.5, Carbohydrate 12.6, Fiber 1.4, Sugar 3.6, Protein 13.1

SEARED MAHIMAHI WITH HOT-AND-SOUR MANGO RELISH



Seared Mahimahi with Hot-and-Sour Mango Relish image

Categories     Fish     Fruit     Sauté     Quick & Easy     Lime     Mango     Hot Pepper     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

1/3 cup finely chopped shallot
3 tablespoons peanut or vegetable oil
1 (1 1/2- to 2-inch) fresh chile, minced, including seeds
2 (1-pound) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups)
1 1/2 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam *
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons fresh lime juice, or to taste
4 (6-ounce) pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin
Accompaniment: lime wedges

Steps:

  • Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Add chile and cook, stirring, until softened, about 1 minute. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes. Remove from heat and stir in lime juice. Transfer relish to a bowl.
  • Pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total. Serve fish topped with relish.
  • *Available at Asian markets and ethnicgrocer.com (866-438-4642).

MARINATED SALMON WITH MANGO-KIWI RELISH



MARINATED SALMON WITH MANGO-KIWI RELISH image

Categories     Fish

Yield 4

Number Of Ingredients 10

1 tbl honey
2 tsps soy sauce
1 tsp olive oil
1/4 tsp black pepper
4 salmon fillets( abt 6oz)
relish:
1/2 cup diced peeled mango
1/2 cup cubed peeled kiwi
1/4 cup chopped fesh cilantro
1/4 cup fresh oj

Steps:

  • salmon combine first 4 ingredients in zip top bag. Add fish to bag. Marinate 10 minutes Heat grill or nonstick skillet. Remove fish from bag and discard marinade. Cook 5 minutes on each side or until fish flakes easily

MANGO-KUMQUAT RELISH



Mango-Kumquat Relish image

This recipe for mango-kumquat relish is courtesy of Carmen Gonzalez and should be used in her Tembleque recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes enough for 6 tembleque

Number Of Ingredients 7

1 cup orange-flavored rum
1 cup sugar
1 star anise
1 stick cinnamon
2 whole cloves
1 1/2 cups fresh green mangoes, finely chopped
1/4 cup kumquats, thinly sliced

Steps:

  • Place rum, sugar, star anise, cinnamon, and cloves in a large heavy-bottomed saucepan over high heat. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium and let simmer for 5 minutes. Add mangoes and kumquats and continue simmering for another 5 minutes. Remove from heat and transfer to refrigerator until chilled.

MANGO RELISH



Mango Relish image

The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.

Provided by SUBEAR

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 15m

Yield 4

Number Of Ingredients 9

1 mango - peeled, seeded and diced
1 teaspoon extra virgin olive oil
½ red bell pepper, chopped
2 green onion, thinly sliced
1 tablespoon chopped cilantro
1 lime, juiced
¼ teaspoon salt
1 pinch cracked black pepper
1 teaspoon honey

Steps:

  • Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

Nutrition Facts : Calories 62.7 calories, Carbohydrate 13.7 g, Fat 1.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 149 mg, Sugar 10.3 g

GUYANESE MANGO FIRE RELISH



Guyanese Mango Fire Relish image

Number Of Ingredients 7

1 pound mango, ripe, peeled, pitted, and cut into 1/2-inch dice (about 2 cups)
1 to 4 scotch bonnet chiles, or more, if you can bear it, stemmed
4 cloves garlic, crushed
2 teaspoons salt, or more to taste
2 teaspoons sugar
1/3 cup lime juice, fresh, or more to taste
2 to 4 tablespoons water

Steps:

  • Combine the mangoes, chile, garlic, 2 teaspoons salt, the sugar, 1/3 cup lime juice, and 2 tablespoons water in a blender and purée until smooth. Add more water as needed to obtain a thick but pourable sauce. Correct the seasoning, adding more salt or lime juice as necessary. The relish will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 2 cups enough to serve 8

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe mangoes for the best flavor. Look for mangoes that are yellow or orange in color, and slightly soft to the touch.
  • Peel and chop the mangoes before making the relish. This will make the process easier and help the relish to cook evenly.
  • Use a sharp knife to chop the mangoes. This will help to prevent the mangoes from becoming bruised or damaged.
  • Add sugar to taste. The amount of sugar you add will depend on how sweet you like your relish.
  • Store the relish in a clean glass jar. The relish will keep for up to 2 weeks in the refrigerator.

Conclusion:

Mango relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is also a great way to use up ripe mangoes. This recipe is easy to follow and makes a delicious relish that is perfect for adding a sweet and tangy flavor to your favorite dishes.

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