Caitlin Bensel
Serves 12 (serving size: 4 tsp.)

This condiment is a great way to use up mango that’s gotten a little too ripe. Delicious on sandwiches and in curries and vinaigrettes, it’s also a stunning addition to a cheese board.

How to Make It

Heat coconut oil in a skillet over medium. Add chopped onion; cook 4 minutes. Add chopped mango, brown sugar, apple cider vinegar, minced garlic, minced ginger, curry powder, honey, and mustard seeds; cook 15 minutes. Transfer to a food processor; add water, unsweetened shredded coconut, and kosher salt. Pulse until combined. Stir in crushed red pepper.

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