A bright and refreshing relish that combines the sweetness of ripe mangoes with zesty lime and a hint of spice. Simple, vibrant, and full of sunshine.←Back to Taco Topping Recipes
1 large ripe mango (peeled and finely diced)
1 tablespoon lime juice
0.25 teaspoon red chili flakes
2 tablespoons cilantro (finely chopped)
1 teaspoon honey
0.25 teaspoon salt (to taste)
Combine the diced mango, lime juice, red chili flakes, cilantro, honey, and salt in a mixing bowl.
Gently toss to coat the mango evenly with the dressing.
Let the relish sit for 5 minutes to allow the flavors to meld. Serve fresh or slightly chilled.
Chef's Notes
Mango selection is where this relish succeeds or fails. The common Tommy Atkins mangoes (red-green, widely available) are bred for shipping durability, not flavor, and can be fibrous and bland. If you can find Ataulfo mangoes (also called Champagne or honey mangoes, small and yellow and kidney-shaped), you'll taste the difference immediately: buttery texture, minimal fiber, intense tropical sweetness. Kent and Keitt mangoes are also excellent when in season. Check ripeness by gentle pressure near the stem; it should yield like a ripe peach. The smell test is even more reliable: a ripe mango announces itself with unmistakable tropical fragrance. If it smells like nothing, it will taste like nothing. For cubing, slice the flesh off both sides of the flat pit, score in a crosshatch pattern without cutting through the skin, then turn the cheek inside-out and the cubes pop off like magic. It's deeply satisfying once you master it. Lime zest (the green outer layer, not the bitter white pith) adds aromatic oils that juice alone can't provide. A Microplane makes quick work of zesting; if you don't have one, a fine grater works too, but seriously, Microplanes are inexpensive and will change your citrus life. In Indian cuisine, where this relish draws its inspiration, mango is considered the king of fruits, and there's an entire vocabulary for its stages of ripeness. This simple preparation honors that lineage by getting out of the way and letting the mango be magnificent.
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