Pickled Mango Relish Pickled Mango Relish

Author: Canadian Living

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: October 2007



Peel mango; slice into long thin slivers. Set aside.

In saucepan, bring wine, vinegar and sugar to boil over high heat. Remove from heat. Add cinnamon, nutmeg, cloves, mustard seeds and mango; stir to combine. Cover and let cool. Refrigerate for 24 hours.

With slotted spoon, transfer mango to bowl; set aside.

Strain pickling liquid into saucepan; bring to boil and boil until reduced by half, about 1/2 cup (125 mL), about 6 minutes. Refrigerate until cold.

Add red onion, red pepper, coriander, lemon juice, salt, pepper and reduced pickling liquid to mango; stir to combine. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Nutritional facts Per 1 tbsp 15 mL : about

  • Sodium 1 mg
  • Protein 0 g
  • Calories 13.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Vitamin A 1.0
  • Vitamin C 7.0
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Pickled Mango Relish