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:
- 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.
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.