Mango-Cucumber Relish (2 ways!)

Meet my new favorite cookout condiment. Pile on to hog dogs, burgers, grilled chicken, fish, or pulled pork. Check out the recipe variation to turn this fresh relish into a cooked down (and naturally sweetened) pickled relish.

Makes about 2 cups

1 mango, peeled and finely chopped

1/2 seedless cucumber, finely chopped

1 tablespoon finely chopped jalapeno pepper

2 tablespoons chopped fresh cilantro

1/4 teaspoon kosher salt

2 dashes hot sauce

Place ingredients in a medium bowl and toss to combine.

Nutrition Info (2 tablespoons):

Calories: 11; Fat: 0 grams; Carbohydrate: 3 grams; Sodium: 33 milligrams

*Recipe variation: For a cooked pickled relish, combine above ingredients with 1/4 cup apple cider vinegar and 1/4 cup water in a small saucepan. Bring to a boil and reduce to a simmer; cook for 15 minutes until most of the liquid is reduced and the mango and cucumber are tender. Place in glass jar and store in the fridge for up to 2 weeks.

Get creative – add fresh tomato or red bell pepper to the mix!

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Homemade Pickles

Here are two ways to make homemade pickles and pickled veggies without canning. They can be kept in the fridge for 2 weeks. Homemade Pickles

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.