Mango Kumquat Relish Recipes

TEMBLEQUE WITH MANGO-KUMQUAT RELISH

Steps:

• Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
• Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.
• When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.
• Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.

SPICY MANGO RELISH

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.

JALAPENO-CRANBERRY RELISH

Steps:

• Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.

MANGO-KUMQUAT RELISH

Steps:

• Place rum, sugar, star anise, cinnamon, and cloves in a large heavy-bottomed saucepan over high heat. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium and let simmer for 5 minutes. Add mangoes and kumquats and continue simmering for another 5 minutes. Remove from heat and transfer to refrigerator until chilled.

SPICED KUMQUAT CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)

MANGO RELISH

Steps:

• Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.