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Mango Relish

  • Yield: 2 1/2 pints


  • 3 mangoes, peeled, seeded and chopped
  • 1 large onion, finely chopped
  • 1 Scotch bonnet or habanero pepper, seeded and finely chopped
  • One-fourth cup white vinegar
  • One-fourth cup olive oil
  • One-half tablespoon salt
  • One-half tablespoon freshly ground black pepper


  • In a large bowl, combine the mangoes, onion, Scotch bonnet, vinegar, oil, salt and pepper. Cover and refrigerate at least 1 hour. The longer you wait to serve, the better this relish tastes.