Print PageMango Salsa/Relish/Chutney Recipes
Bacon Wrapped Pork with Spicy Mango-Basil Relish
Savory pork just got sweeter.
Recipe Categories
Ripe
Salsa
Entrée
Serving Size: 12
Ingredients
Pork:
12 boneless pork chops, 1 ½ - inch thick
24 strips bacon
1 ½ cups soy sauce
1 ½ cups fresh lime juice
1 ½ teaspoons cayenne pepper
6 cloves fresh garlic, minced
Mango-Basil Relish:
3 mangos
6 tablespoons fresh lime juice
6 tablespoons fresh basil
¾ teaspoon cayenne pepper
Instructions
To prepare Pork:
Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.
To prepare Spicy Mango-Basil Relish:
In a small bowl stir together mango, lime juice, basil and cayenne pepper.
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Cinco de Mango Salsa
Source: Chef Allen Susser
Recipe Categories
Salsa/Relish/Chutney
Appetizer
Serving Size: 12
Ingredients
2 medium jalapeno peppers, stemmed, seeded and minced
1 1/3 cups diced red bell pepper
2/3 cup diced red onion
4 tablespoons chopped fresh cilantro
4 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
6 large ripe mangos, peeled, pitted and diced
Instructions
Stir together all ingredients in a medium bowl.
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Green Mango Chutney
Source: Chef Allen Susser
Recipe Category
Salsa/Relish/Chutney
Serving Size: 2 quarts
Ingredients
2 small hot chilies
1 cup raisins
1 cup dates, chopped
2 cups malt vinegar
4 large green mangos, peeled, pitted, large dice
2 cups brown sugar
2 tablespoons salt
2 cloves garlic, minced
2 tablespoons minced ginger
1 large onions, diced
1 teaspoon cumin seed
1 teaspoon mustard seed
Instructions
In a large sauce pot, steep the chilies, raisins and dates in the malt vinegar for ½ hour. Add the mangos, sugar, salt, garlic, ginger, onions, cumin and mustard seeds. Cook 1 hour, until the mangos are soft and the mixture thickens.
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Ingrid Hoffmann's Cinco de Mango Black Bean Salsa
Source: Ingrid Hoffmann
Recipe Category:
Salsa
Serving Size: 12
Ingredients
1 cup olive oil
6 garlic cloves, finely minced
1/2 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
2 teaspoon salt
2 teaspoon freshly ground black pepper
4 mangos, peeled, pitted and diced
2 red bell pepper, halved, seeded and finely diced
2 green bell pepper, halved, seeded and finely diced
2 yellow bell pepper, halved, seeded and finely diced
2 large red onion, halved and finely chopped
2 serrano chile, finely chopped, optional
1 cup finely chopped fresh cilantro
2 15-ounce can black beans, drained and rinsed
Instructions
Whisk the olive oil, garlic, lime juice, salt, and pepper together in a large bowl. Add the mangos, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together. It's Simply Delicioso!
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Mango Breakfast Chutney
Source: Chef Allen Susser
Recipe Category
Salsa/Relish/Chutney
Serving Size: 12
Ingredients
3 small ripe mangos, peeled, pitted, and finely diced
3 large ripe mangos, peeled, pitted, and pureed (1⁄2 cup)
3⁄4 cup golden raisins
6 tablespoons pistachio nuts, roughly chopped
1 1⁄2 teaspoons curry powder
3⁄4 teaspoon ground cinnamon
3⁄4 teaspoon coarse salt
3 teaspoons fresh mint, minced
Instructions
Stir together the mango, mango puree, raisins, pistachio nuts, curry powder, and cinnamon. Cover and let stand at room temperature for 1 hour. To serve sprinkle with salt and mint.
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Mango Chow
Source: Chef Allen Susser
Recipe Category
Salsa/Relish/Chutney
Serving Size: 2 cups
Ingredients
2 medium firm, ripe mangos, diced
1 small jalepeno, seeded, minced
1 large scallion, minced
1/2 teaspoon fresh minced garlic
½ teaspoon minced ginger
2 tablespoons fresh lime juice
2 tablespoons roughly chopped cilantro
1 teaspoon soy sauce
½ teaspoon sesame oil
Instructions
In a medium sized bowl, combine the mango, jalepeno, scallion, ginger, garlic, lime juice and cilantro. Season to taste with soy and sesame oil.
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Mango Cranberry Sauce
Recipe Category
Salsa/Relish/Chutney
Serving Size: 12
Ingredients
4 (12-ounce) packages fresh cranberries
4 cups Kerns mango nectar
6 cups sugar
8 firm but ripe mangos, peeled, pitted, and chopped
4 tablespoons finely chopped crystallized ginger
Instructions
Stir together cranberries, mango nectar and sugar in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes or until cranberries are popping and soft and mixture is slightly thickened (it will continue to thicken as it cools.) Stir in mango and ginger and simmer for 15 minutes more. Serve over sliced turkey, chicken or pork. Serving Tips: This salsa also makes a nice topping for brie, served with baguette slices.
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Mango Mojo
The natural sweetness of ripe mango will glaze and brown what ever you roast. This mojo is especially good for pork and shrimp, but also great for all meats, chicken, fish, and shellfish.
Source: Chef Allen Susser
Recipe Category
Salsa/Relish/Chutney
Serving Size: 12
Ingredients
9 tablespoons olive oil
3 large onions, cut into ¼ - inch dice
6 cloves garlic, minced
3 tablespoons ground cumin
3 teaspoons dried oregano
3 tablespoons kosher salt
3 teaspoons freshly ground black pepper
6 cups freshly squeezed orange juice
3 cups dry white wine
3/4 cup freshly squeezed lime juice
3 large ripe mangos, peeled, cut from the pit, and cut into ¼ - inch dice
Instructions
In a medium saucepan over medium heat, cook the olive oil and onion for about 5 minutes, or until soft. Add the garlic and sauté for 1 minute. Add the cumin, oregano, salt, and pepper, and sauté for 2 minutes more. Add the orange juice, white wine, lime juice, and the mango. Bring the mixture to a simmer and cook for 15 minutes. Cool for 10 minutes then transfer to a blender and puree until smooth. Use 2 cups for marinate and basting, reserving the remainder, in the refridgerator for other uses later.
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Onion Mango Chutney
Source: National Onion Association
Recipe Category
Salsa/Relish/Chutney
Serving Size: 6
Ingredients
1 cup chopped onion
1 cup cubed mango or papaya
1/3 cup dark and seedless raisins
2 tablespoons candied ginger, minced
2 teaspoons lime rind, grated
3 tablespoons lime juice
1 cup sugar
1/2 cup brown sugar
6 tablespoons cider vinegar
3/4 teaspoon mustard seed
3/4 teaspoon cumin seed
3/4 teaspoon fennel seed
1 teaspoon garlic, minced
1/4 teaspoon salt
Instructions
Combine all ingredients in 10-inch skillet, bring to boil then simmer uncovered until thickened, about 30 minutes, stirring occasionally. Serve as an accompaniment to meats, fish, curried dishes and open-face sandwiches. Makes about 6 servings or 2 cups.
Per serving: About 241 cal, 1 g pro, 62 g carb, 0 g fat, 1% cal from fat, 0 mg chol, 93 mg sod, 2 g fiber.
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Red Pepper Mango Onion Sauce
Source: National Onion Association
Recipe Category
Salsa/Relish/Chutney
Serving Size: 6
Ingredients
1-1/4 cups onion, chopped
1 cup red bell pepper, chopped
1 tbsp. olive oil
1 tbsp. flour
3/4 cup peeled and cubed fresh mango
1 cup bottled or canned mango nectar
1 tbsp. minced ginger root
2 tsp. balsamic vinegar or white wine vinegar
1/4 teaspoon crushed red pepper flakes
Instructions
Sauté onions, bell pepper and oil in a skillet over medium heat for 5 to 8 minutes or until tender. Stir in flour, then add mango, mango nectar, ginger, vinegar and red pepper. Cook, stirring over medium heat until sauce boils and is thickened. Serve hot with barbecued or broiled chicken, fish, sausage or pork.
Per serving: About 79 cal, 1 g pro, 14 g carb, 2 g fat, 26% cal from fat, 0 mg chol, 2 mg sod, 1 g fiber.
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Tropical Mango Chutney
Source: Chef Allen Susser
Recipe Category
Salsa/Relish/Chutney
Serving Size: 12
Ingredients
4 large ripe mango, diced
2 medium pineapples, diced
1 cup golden raisins
6 tablespoons sugar
1 teaspoon ground cumin
2 large cinnamon sticks, cracked in half
2 cups grated coconut
1 cup roasted peanuts
2 tablespoons minced red jalapeño
2 teaspoons salt
Instructions
In a small pan simmer the mango, pineapple and raisins with the sugar, cumin, cinnamon and ½ cup of water over medium heat until tender. Mix the coconut, peanuts, jalapeño and salt. Bring to a boil, adding a little water if necessary, cooking until thickened about 30 minutes.
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*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit.