Best Mango Avocado Relish Recipes

MANGO AVOCADO RELISH image

Categories Fruit

Yield 2 cups

Number Of Ingredients 9

2 avocados, chopped
1 mango, peeled, seeded and chopped (about 1 cup)
1/2 cup chopped red bell pepper
1/2 cup chopped jicama
2 T. chopped fresh cilantro
1/4 cup fresh lime juice
1 t. sugar
1/2 t. salt
1/2 t. ground cumin

Steps:

Combine all ingredients in a large bowl, tossing to coat. Cover and chill well. Yields 2 cups.

Broiled Halibut with Mango Avocado Relish Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 10

3 halibut fillets, 1/2 pound each
2 tablespoons grapeseed oil
1 meyer lemon, juiced
3 cloves garlic, minced
Sea salt, to taste
1 mango, peeled, pitted and diced
1/2 ripe avocado, diced
3 stalks green onion, sliced
1 head cauliflower, grated
1/2 teaspoon ground cumin

Steps:

Prepare the mango and avocado relish by adding all ingredients to a bowl. Mix to combine and set aside. Prepare the halibut by sprinkling each fillet with coarse sea salt. Whisk together the grapeseed oil, lemon juice and garlic. Pour the mixture over the three fillets, allowing them to marinate at least 10 minutes. Put your oven on the high broil setting. Place the fish in an oiled or foil-lined baking dish or pan. Put the fish in the oven on the rack second to the top (be careful not to get the fish too close to the top of the oven, as there's fire danger in doing so!). Broil for 10 to 12 minutes (if you like your fish slightly raw in the center, broil for 8 minutes). While the fish is baking, grate the head of cauliflower (not including the green stems) using a box grater. In a large skillet, heat the oil over medium and sauté the garlic about 2 minutes. Add the grated cauliflower, ground cumin and salt. Stir constantly with a wooden spoon until cauliflower bits are softened, about 8 to 10 minutes. Serve the halibut with a generous portion of the mango relish with cauliflower rice on the side!

Fish Tacos with Mango Avocado Relish image

Provided by @MakeItYours

Number Of Ingredients 15

4 filets tilapia (any mild white fish - red fish, mahi mahi, grouper)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 Tablespoon olive oil
8 6-inch flour tortillas (plain, whole wheat or flavored)
3 cups Spring mix lettuce (less if you prefer)
1 avocado (diced)
1 mango (diced)
2 Roma tomatoes (seeded and diced)
3 Tablespoons red onion
2 Tablespoons fresh cilantro (more if you prefer)
2 teaspoons white wine vinegar
1 lime (zested and juiced)
2 teaspoons Sriracha sauce (more is you like it hot)
1/3 cup mayonnaise