Mango Pepper Relish
Updated July 8, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3slightly firm but ripe mangoes (about 3 pounds), peeled, pitted and cut into ¼-inch cubes (about 5 cups)
- 2limes
- ¾cup sugar
- ½teaspoon fine sea salt
- ¼teaspoon black pepper
- 2medium red bell peppers, stemmed and finely diced (2 ½ cups)
- 1small red onion, peeled and finely diced (1 cup)
- 1red or green Scotch bonnet or 2 bird’s-eye chiles, stemmed and cut in half, with seeds in or out
- ½cup unseasoned rice vinegar
Nutritional analysis per serving (8 servings)
169 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 38 grams sugars; 2 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the mangoes and the zest and juice of 1 lime. Add ¼ cup sugar, the salt and black pepper. Combine using a spatula or wooden spoon.
- Step 2
In a medium, heavy-bottomed pot or Dutch oven set over medium-high heat, combine the bell pepper, onion, Scotch bonnet, rice vinegar and the remaining ½ cup sugar. Stir until the sugar dissolves. Bring the mixture to a simmer and cook, stirring frequently, until the syrup thickens and the relish goes from a rapid boil to slow bubbling, about 15 minutes. Turn the heat down to medium and continue to cook until the liquid looks syrupy, about 3 minutes.
- Step 3
Once the pepper-onion mixture is syrupy, add the mango mixture to the pot and allow to simmer, stirring occasionally to combine. Continue to cook until the mixture thickens and large, slow bubbles begin to appear, 5 to 7 minutes. Reduce heat to medium-low and cook for another 3 minutes for a runnier relish or up to 6 minutes if you prefer a thicker relish. Taste and adjust with more lime juice and salt as needed. (Adding lime juice will thin the relish, but it does thicken as it cools.) The relish can be stored refrigerated for up to 4 weeks and will thicken once chilled.
Private Notes
Comments
The description of recipe indicates it can keep for 10 days in the refrigerator but the last line indicates 4 weeks. Which is it?
In my experience, it will keep much longer. This is cooked almost like homemade preserves or jam. Put hot into sterile jars, sealed airtight and stored in a cool and dark room it will keep way longer than 4 Werkstatt.
I can't wait to try this. I'm hoping it's more like a chutney and will be great with curries.
Given the relatively small amount of onion, do people think leaving it out will affect the relish much? I am allergic to all alliums, including garlic, and in something like this would normally replace with ginger . . .
Can this be canned?
I made it and it's delicious. Definitely recommend. You could reduce the sugar if you wanted, it's sweet for sure. I'll probably leave it as it is myself.