No cooking required for this colorful 3-ingredient appetizer. Serve with tortilla chips for an appealing contrast between salty and sweet. If you have any left over, you can use it as a topping for fish or chicken.
1 (10-oz.) jar pepper marmalade
2 cups diced mango (fresh or refrigerated)
1/4 cup chopped fresh cilantro
How to Make It
Stir together 1 (10-oz.) jar pepper marmalade, 2 cups diced mango (fresh or refrigerated), and 1/4 cup chopped fresh cilantro. Serve immediately, or cover and chill up to 3 days.
So quick and easy, but mine was a little runny. No problem, just drained some off. Served with tortilla chips, but want to try the leftovers with fish or pork. This keep in the fridge for a long time, with the flavors just getting better.
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