This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails.
Recipe by Alton Brown.
Author: Garlic & Zest
or Canola Oil
Crushed Red Pepper Flakes
Red Bell Peppers
Apple Cider Vinegar
Sweet Curry Powder
or Hot Curry Powder
Ground White Pepper
, roughly chopped, toasted
Toast the Macadamia Nuts (1/4 cup) and then roughly chop them. Dice the Onions (1 1/4 cups) and Red Bell Peppers (1/2 cup). Grate the Fresh Ginger (2 Tbsp) and peel the Mangoes (5 1/2 cups).
With a sharp knife, slice the mangoes vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern, and push the skin side out to expose the flesh. Slice flesh away from skin.
In a saute pan, heat the Vegetable Oil (1 1/2 Tbsp) and Crushed Red Pepper Flakes (1/2 tsp). Add the onions, and sweat until soft. Add the ginger and red bell pepper. Saute for 1-2 minutes. Add mangoes and cook 1 minute longer.
In a small bowl, combine Pineapple Juice (1/2 cup), Apple Cider Vinegar (1/4 cup), Brown Sugar (1/4 cup), and Sweet Curry Powder (1/2 Tbsp). Add to the pan, and stir to combine. Bring mixture to a low simmer, and let reduce for 30 minutes.
Stir mixture frequently. Season with Kosher Salt (to taste) and Ground White Pepper (to taste). Stir in Golden Raisins (1/4 cup) and the macadamia nuts. Enjoy!
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.