Cucumber and Mango Relish with Yogurt
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes, plus 30 minutes chilling
Yield
Makes 1 3/4 cups
Ingredients
1 large cucumber (about 8 ounces), peeled, seeded, and cut in ¼-inch cubes1 large mango (about 1 pound), peeled and cut into ¼-inch cubes1 medium jalapeño chile, seeded and minced¼ cup plain yogurt ½ teaspoon granulated sugar ¼ teaspoon ground cardamom 1 tablespoon chopped fresh mint leaves Table salt
Instructions
- In small bowl, combine cucumber, mango, jalapeño, yogurt, sugar, cardamom, and mint; season to taste with salt. Cover and refrigerate at least 30 minutes to blend flavors.
Time
15 minutes, plus 30 minutes chillingYield
Makes 1 3/4 cupsIngredients
1 large cucumber (about 8 ounces), peeled, seeded, and cut in ¼-inch cubes
1 large mango (about 1 pound), peeled and cut into ¼-inch cubes
1 medium jalapeño chile, seeded and minced
¼ cup plain yogurt
½ teaspoon granulated sugar
¼ teaspoon ground cardamom
1 tablespoon chopped fresh mint leaves
Table salt
Ingredients
1 large cucumber (about 8 ounces), peeled, seeded, and cut in ¼-inch cubes
1 large mango (about 1 pound), peeled and cut into ¼-inch cubes
1 medium jalapeño chile, seeded and minced
¼ cup plain yogurt
½ teaspoon granulated sugar
¼ teaspoon ground cardamom
1 tablespoon chopped fresh mint leaves
Table salt
Ingredients
1 large cucumber (about 8 ounces), peeled, seeded, and cut in ¼-inch cubes
1 large mango (about 1 pound), peeled and cut into ¼-inch cubes
1 medium jalapeño chile, seeded and minced
¼ cup plain yogurt
½ teaspoon granulated sugar
¼ teaspoon ground cardamom
1 tablespoon chopped fresh mint leaves
Table salt
Why This Recipe Works
For a cooling relish recipe with a sweet-and-spicy edge, we combined cucumber and yogurt with mango and chopped jalapeño peppers.
Instructions
- In small bowl, combine cucumber, mango, jalapeño, yogurt, sugar, cardamom, and mint; season to taste with salt. Cover and refrigerate at least 30 minutes to blend flavors.
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