This condiment is a great way to use up mango that’s gotten a little too ripe. Delicious on sandwiches and in curries and vinaigrettes, it’s also a stunning addition to a cheese board.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 12 (serving size: 4 tsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a skillet over medium. Add chopped onion; cook 4 minutes. Add chopped mango, brown sugar, apple cider vinegar, minced garlic, minced ginger, curry powder, honey, and mustard seeds; cook 15 minutes. Transfer to a food processor; add water, unsweetened shredded coconut, and kosher salt. Pulse until combined. Stir in crushed red pepper.

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Nutrition Facts

35 calories; fat 1g; saturated fat 1g; carbohydrates 7g; fiber 1g; sugars 6g; added sugar 3g; sodium 62mg.
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