- 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.