Mango Relish Recipe

With the mango season in full swing, now's the time to be making the most of juicy mangoes to help kick-start a healthy new year!

An abundance of delicious Australian mangoes are available in the summer months, ideal for enjoying in many different ways throughout the day, from breakfast through to lunch and dinner.

Whole trays of mangoes make for great value at this time of year, which is perfect for the mango fans.

And whilst the ever popular mango is unfortunately not available in the colder months, the next best thing to savour the flavour of a mango year-round is to use trays of mangoes to cook long-lasting condiments such as mango jams, and relishes (see recipe enclosed) to carry you through winter.

INGREDIENTS

Makes 1 1/4 cups of relish

1 mango
2 tomatoes
2 tablespoons sultanas
2 teaspoons brown sugar
1 tablespoon seeded mustard
2 tablespoons red wine vinegar


METHOD

1. Create 2cm mango cubes, using the mango 'hedgehog' method:

Hold the mango upright with the stem end facing upwards.

Using a sharp knife, slice off the mango cheeks one at a time by cutting downwards either side of the stem, as close to the stone as possible

Score three or four lines vertically (be careful not to cut through the skin itself) and three or four lines horizontally to form a hatch pattern

Firmly hold both edges of the cheek and turn it inside out to form a 'hedgehog' shape

Slice the mango away from the skin using a sharp knife to create mango cubes

2. . Peel the tomatoes, remove the seeds and cut into 2cm pieces.

3. Combine the tomatoes, sultanas, sugar, mustard and vinegar in a medium saucepan. Cook over medium heat for 5 minutes or until beginning to soften, stir often.

4. Add the mango and cook for 3 minutes until soft but still holding its shape.

NOTE: Serve cold with your favourite grilled, fried or barbecued meat, chicken or fish.