By Erin Walgamuth
I hope everyone had a great Memorial Day weekend.
There were eleven of us at our house. We sat out by the pool, visited, laughed, were sprayed with water from strategically placed cannon balls and barbequed some great food.
I made a mango relish to go with the grilled chicken. Everyone enjoyed it, so I thought you might too.
1 ripe mango, approximately 1 pound
¼ cup finely minced red onion
1/8 cup finely chopped fresh cilantro
1 pinch kosher salt, or small pinch table salt
1 pinch Cayenne Pepper, or less if you don’t care for spicy
1 teaspoons Rice Wine Vinegar
Peel mango and cut flesh from the seed into strips length wise. Cut strips into chunks, put into a small bowl, you will have approximately 1 cup of chopped fruit. Add chopped red onion, cilantro, salt, cayenne and vinegar. Toss gently to blend well. Taste, add more salt, cayenne, or vinegar if you wish.
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The relish was really good the next day too. So, I think it’s safe to say that you could make it the day before you wish to serve it and be very happy with the results.
Erin Walgamuth  has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe  section.
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