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
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
- 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.