Mango-Cucumber Relish (2 ways!)

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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.

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

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