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A Spicy, Dicey, Mango Relish

I’m sure I’ve done at least 50 videos where I promise I’ll
show a side dish or technique seen therein at a future date. Of course, I
usually forget about it shortly thereafter, unless someone pokes me, but in the
case of this spicy mango relish, I actually reminded myself.


I found myself in possession of some nice, fat shrimp, which
I planned to spice up and sear simply (I promise to show that recipe at a
future date). I was thinking of topping with some kind of fresh salsa, when I
saw Michele had bought some mangoes for a lassi (I promise to show that recipe
at a future date).

As luck would have it, the mangoes were sitting near a can of
coconut milk, and I remembered the rice pudding video, and the diced mango
technique I had so casually promised. The rest of the story is kind of
anti-climatic.

This mango relish is wonderfully versatile and infinitely
adaptable. It might be at its best simply enjoyed with tortilla chips, but a
close second would be as I used it here, to dress some kind of spicy meat. It
was crazy good on these shrimp. Promise me you will give it a try soon…or at a
future date. Enjoy!


Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred
chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”

This recipe has already been read 252 times!

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