This condiment is a great way to use up mango that’s gotten a little too ripe. Delicious in curries and vinaigrettes, it’s also a stunning addition to a cheese board; see “Cooking Class” (p. 204) to learn how to pull one together for the holidays. Heat 1 tsp. coconut oil in a skillet over medium. Add 1/2 cup chopped onion; cook 4 minutes. Add 11/2 cups chopped mango, 2 Tbsp. brown sugar, 2 Tbsp. apple cider vinegar, 2 tsp. minced garlic, 2 tsp. minced ginger, 1 tsp. curry powder, 1 tsp. honey, and 1/4 tsp. mustard seeds; cook 15 minutes. Transfer to a food processor; add 2 Tbsp. water, 1 Tbsp. unsweetened shredded coconut, and 3/8 tsp. kosher salt. Pulse until combined. Stir in 1/8 tsp. crushed red pepper.
SERVES 12 (serving size: 4 tsp.) Calories 35; Fat 1g (sat 1g, unsat 0g); Protein 0g; Carb 7g; Fiber 1g; Sugars 6g (added sugars 3g); Sodium 62mg; Calc 0% DV; Potassium 1% DV