Best Spicy Mango Relish Recipes

Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish image

Provided by Bobby Flay

Time 25m

Yield 6 servings

Number Of Ingredients 24

2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile
Salt and freshly ground pepper
6 tablespoons olive oil
1 medium red onion, diced
2 jalapenos, diced
2 pounds lump crabmeat, picked over
3 tablespoons prepared horseradish, drained
1/4 cup Dijon mustard
3 tablespoons creme fraiche, sour cream or yogurt
1 large egg, lightly beaten
Salt and freshly ground pepper
2 cups finely crushed blue corn chips
1/4 cup thinly sliced green onion
Mango-Green Onion Relish, recipe follows
2 ripe mangoes, peeled, seeded and diced
2 green onions, finely sliced
1 serrano pepper, finely sliced
2 tablespoons lime juice
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Carrot Mango Broth: Place all ingredients in a medium saucepan and boil over high heat until reduced by 1/2. Strain and season with salt and pepper to taste.
Crab cake: In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and jalapenos until translucent. Remove from the heat and set aside. In a mixing bowl, combine the crab, onion mixture, horseradish, mustard, creme fraiche, egg and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the corn chips. Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Ladle some of the carrot-mango broth into medium shallow bowls. Place 2 crab cakes in the bowl and garnish with green onion and serve with mango relish.
Combine all ingredients in a medium bowl and season with salt and pepper.

Spicy Mango Relish image

Provided by Chef John

Time 10m

Yield 4

Number Of Ingredients 5

½ mango
2 teaspoons finely chopped cilantro
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 teaspoons rice wine vinegar
1 tiny pinch salt

Steps:

Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.

Nutrition Facts : Calories 17.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 3.8 g