Best 3 Mango Pineapple Relish Recipes

If you’re looking for a sweet and tangy condiment to add a burst of flavor to your favorite dishes, look no further than mango pineapple relish. This vibrant relish combines the tropical flavors of juicy mangoes and pineapples with a hint of spice. Whether you’re serving it as a topping for grilled meats, as a dip for vegetables, or as a condiment for sandwiches and tacos, this versatile relish is sure to please everyone. With its bright colors and tangy flavor, mango pineapple relish is guaranteed to add a tropical touch to your next meal.

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MANGO PINEAPPLE RELISH

Mango Pineapple Relish image

Make and share this Mango Pineapple Relish recipe from Food.com.

Provided by dicentra

Categories Chutneys

Time 1h

Yield 6 pints

Number Of Ingredients 11

Ingredients

4 cups chopped seeded, peeled mangoes (about 8 small)
3 cups chopped cored, peeled pineapple (about 1 medium)
1/2 cup diced sweet green pepper
1/2 cup diced sweet red pepper
1/4 cup diced red onion
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup pineapple juice
1 tablespoon sugar
2 teaspoons cinnamon
1/4 teaspoon ginger

Steps:

Prepare jars, lids and bands.
Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
time according to your altitude.

"GRILLED SCALLOPS; PINEAPPLE,MANGO,PAPAYA RELISH"

Categories Fruit Shellfish Low Cal

Yield 4

Number Of Ingredients 14

Ingredients

2 Tbs. Vegetable Oil.
1 Tbs. Honey.
1 Tbs. Soy Sauce.
1 tsp.Sesame Oil.
2 Tbs. White Vinegar.
1/2 tsp. Curry Powder.
1/2 tsp. Ground Cummin.
1 Lbs. Sea Scallops.
RELISH:
1 cup Pineapple(diced).
1 cup Mango(diced).
1 cup Papaya(diced).
1/2 cup Sweet Onion(Vidalia).
Salt to Taste.

Steps:

In a 4qt. mixing bowl combine the first 7 ingredients together until they are well blended.Add the scallops,cover and marinate at room temperature for 30-60 minutes.Drain the marinade and save for basting the scallops.With two metal skewers,thread the scallops,one skewer on each side of the scallop(makes it easy to turn the scallops over)do this until you have finished with all of the scallops. Preheat the grill on high for 10 minutes,when ready to grill the scallops,turn down the heat to medium-high.Grill the scallops for about 7 minutes or until the scallops are opaque.Turning once and baste with marinade. In a 2qt. mixing bowl combine all of the relish ingredients together and serve with the scallops(relish can be made 1 day ahead of time). Serve scallops with the relish(divided equality among 4 people).

ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH

Alan Wong's Pineapple-Mango-Macadamia Nut Relish image

This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993

Provided by brianl

Categories Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 17

Ingredients

1 cup diced fresh pineapple
1 cup diced ripe mango
1/2 cup chopped macadamia nuts
3 tablespoons thinly sliced green onions
3 tablespoons chopped fresh basil
2 tablespoons grated maui onions (Walla Walla Sweet, Vidalia, etc.) or 2 tablespoons other mild onions (Walla Walla Sweet, Vidalia, etc.)
1 tablespoon chopped cilantro
1 tablespoon indonesian peanut sauce (recipe #106184) or 1 tablespoon finely chopped roasted peanuts
1 teaspoon minced hot chili pepper (Thai, or habenero)
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 -3 teaspoon hot sauce (I prefer Dave's Insanity, or Omak Suicide Sauce) (optional)
1 teaspoon fish sauce (nam pla)

Steps:

Combine pineapple, mango and nuts in a non-reactive bowl.
Add remaining ingredients and toss to mix.
Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.

Tips:

Choose ripe and flavorful mangoes and pineapples. This will ensure that your relish is packed with flavor.
Dice the fruits into small pieces. This will help them to distribute evenly throughout the relish and make it easier to eat.
Use a variety of peppers. This will add a nice depth of flavor to the relish. Be sure to include a mix of sweet and spicy peppers, such as jalapeños, serranos, and habaneros.
Add some fresh herbs. This will brighten up the flavor of the relish and make it even more refreshing. Some good options include cilantro, basil, and mint.
Use a good quality vinegar. This will help to preserve the relish and give it a nice tangy flavor. Some good options include white vinegar, apple cider vinegar, and rice vinegar.
Store the relish in a jar or container with a tight-fitting lid. This will help to keep it fresh for up to two weeks in the refrigerator.

Conclusion:

Mango pineapple relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for topping tacos, burritos, and grilled chicken or fish. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, mango pineapple relish is sure to be a hit!