In a sun-soaked kitchen filled with laughter and chatter, I fondly recall the vibrant summer barbecues at my grandmother’s house. The air was thick with the aroma of grilled meats, and the table was brimming with colorful dishes. One of the stars of the feast was her famous mango relish, a tangy and spicy concoction that danced on the taste buds like a summer breeze. Inspired by those joyful memories, I decided to recreate my own version of this delightful relish, adding fresh cilantro and a kick of jalapeño for an extra burst of flavor.
Ingredients
2 ripe mangoes, diced
1 small red onion, finely chopped
1-2 jalapeños, seeds removed and minced
1/2 cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon honey (or agave syrup for a vegan option)
Salt and pepper to taste
Optional: 1/4 teaspoon ground cumin for a smoky flavor
Instructions
Begin by peeling the mangoes and cutting them into small, bite-sized pieces. The sweetness of the mango will be the foundation of your relish, so choose ripe ones that yield slightly to pressure for the best flavor.
In a medium-sized mixing bowl, combine the diced mango with the finely chopped red onion. The onion adds a lovely crunch and a hint of sharpness that balances the sweetness of the mango.
Next, add the minced jalapeños. Depending on your heat preference, you can adjust the amount of jalapeño used. Remember, the seeds can add significant heat, so removing them will help you control the spice level.
Now, it’s time to introduce the cilantro, which brings a fresh and herbaceous element to the dish. Gently fold the cilantro into the mixture, allowing its bright flavor to mingle with the other ingredients.
To elevate the relish, squeeze in the juice of two limes. The acidity from the lime juice will enhance the flavors and add a refreshing tang. Drizzle in the honey (or agave syrup) and sprinkle with salt and pepper to taste. If you’re feeling adventurous, add a touch of ground cumin for a subtle smoky note.
Mix everything together until well combined, but be careful not to mash the mango too much. The textures should remain distinct for an appealing relish.
Let the relish sit for at least 30 minutes at room temperature to allow the flavors to meld beautifully. Serve it chilled or at room temperature as a zesty topping for grilled chicken, fish, or even as a dip with tortilla chips.
As you take a bite of this Spicy Mango and Cilantro Relish, you may find yourself transported back to those warm summer evenings, surrounded by family, laughter, and the irresistible flavors that bring us all together.