We couldn’t survive summer without mangoes, and while they are great to eat fresh off the stone, they are also a versatile accompaniment to any meal, just try this relish.


Makes 1¼ cups of relish

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



Create 2cm mango cubes, using the mango ‘hedgehog’ method:

  1. Hold the mango upright with the stem end facing upwards.
  2. 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.
  3. 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.
  4. Firmly hold both edges of the cheek and turn it inside out to form a ‘hedgehog’ shape.
  5. Slice the mango away from the skin using a sharp knife to create mango cubes.

Peel the tomatoes, remove the seeds and cut into 2cm pieces. Combine the tomatoes, sultanas, sugar, mustard and vinegar in a medium saucepan. Cook over medium heat for 5 minutes or until beginning to soften, stirring often. Add the mango and cook for 3 minutes until soft but still holding its shape. Serve cold with your favourite grilled, fried or barbecued meat, chicken or fish, such as salmon.