Spicy Mango Relish

This recipe was developed by Chef Yia Vang, co-owner of Union Hmong Kitchen and Vinai in Minneapolis, MN. “This relish can be placed on top of grilled fish, pork or chicken, but it’s important to use this relish for grilled meats because of the contrasting flavors of the smoke and char on the meat to the sweet and tartness of the mangos” – Chef Yia Vang For more culinary inspiration from Chef Vang follow @chefyiavang @unionhmongkitchen and @vinaimn on Instagram

Total Time:
20 minutes

Servings:
4

Ingredients

2 cups DOLE Chef-Ready Cuts Mango Cubes thawed

2 Thai chilis chopped

2 Tablespoons garlic clove finely chopped

2 Tablespoons finely chopped shallots

2 Tablespoons vinegar

2 Tablespoons fish sauce

1 Tablespoon oyster sauce

¼ cup fresh cilantro finely chopped

1 lime's fresh lime juice

to taste salt and pepper

Directions

Combine all ingredients in a bowl and stir until incorporated.
Serve one 1/2 cup scoop of the relish over grilled fish, pork or chicken to bring out the contrasting flavors of the smoke and char on the meat and the sweet and tartness of the mangos.

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IQF Chef-Ready Cuts Mango Cubes

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Spicy Mango Relish

Ingredients

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