Mango Pineapple Relish Recipes
MANGO PINEAPPLE SALSA
This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-2/3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
MANGO RELISH
The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
Provided by SUBEAR
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 13.7 g, Fat 1.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 149 mg, Sugar 10.3 g
PINEAPPLE RELISH
Provided by Food Network
Categories condiment
Time 1h35m
Yield 2 cups for 12 to 16 hot dogs
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
- Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
MANGO PINEAPPLE RELISH
Make and share this Mango Pineapple Relish recipe from Food.com.
Provided by dicentra
Categories Chutneys
Time 1h
Yield 6 pints
Number Of Ingredients 11
Steps:
- Prepare jars, lids and bands.
- Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
- Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
- air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
- time according to your altitude.
KEY WEST GARLIC SHRIMP WITH PINEAPPLE MANGO RELISH
Make and share this Key West Garlic Shrimp With Pineapple Mango Relish recipe from Food.com.
Provided by mariposa13
Categories Healthy
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Start fire in grill (or turn on broiler).
- In small bowl, stir oil, garlic, and pepper to mix. Set aside.
- Arrange shrimp on skewers.
- Place shrimp skewers on hot grill rack, brush with oil mixture, cook 1-2 min on each side until pink and cooked through.
- Cook scallions 2-3 min, without turning, until lightly charred and tender.
- PINEAPPLE-MANGO RELISH:.
- Peel mango, and cut into 1/4inch chunks. Drain pineapple.
- Combine all in medium sized bowl.
- Toss thoroughly to mix.
Nutrition Facts : Calories 188.5, Fat 4.1, SaturatedFat 0.6, Cholesterol 64.3, Sodium 86.7, Carbohydrate 32.6, Fiber 3.3, Sugar 26.5, Protein 8.8
ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH
This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993
Provided by brianl
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 17
Steps:
- Combine pineapple, mango and nuts in a non-reactive bowl.
- Add remaining ingredients and toss to mix.
- Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
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