Mango Charcuterie Board

Prep Time
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Cook Time
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Servings
2

Recipe courtesy of Chef’s Roll

Ingredients

  • 3 Mango
  • Cured meats and cheeses
  • Sesame crackers

PICKLED MANGOS

  • 1 cup Water
  • 1/2 cup White Granulated Sugar
  • 1 cup red wine vinegar

SPICY MANGO RELISH

  • 2-6 Chile de Arbol
  • 1 tsp Ground Tumeric
  • 1 tbsp Yellow mustard seeds
  • 1/2 cup Brown Sugar

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Instructions

PICKLED MANGO

  1. Peel 1 mango and cut the cheeks away from the flat sides of the seed. Cut each cheek into wedges and place in a non-reactive bowl, container or jar. Trim any remaining fruit from the mangoseed and add to the relish.
  2. Bring the water, vinegar and white sugar to a boil and pour over the mango. Let cool.

SPICY MANGO RELISH

  1. Peel 1 mango, cut the flesh away from the seed and dice. In a pan, sauté the chile de arbol and  mustard seeds for 30 seconds. Stir in the diced mango and turmeric. Cover with water, add brown sugar and reduce.

MANGO ROSE

  1. To create a mango rose, slice the remaining mango with a sharp mandolin or meat slicer. Using a cookie cutter cut each slice into rounds. Using a jar, slowly add the slices staggering to cover the lip of the jar. Continue until you no longer can fit any slices in. Flipand place mango rose onto board

BUILD THE BOARD

  1. Plate with crackers and your favorite meats and cheeses.
Categories: Snacks