Mango charcuterie board featuring pickled mangos, a spicy mango relish, and a mango rose alongside a variety of crackers, meats, and cheeses.
SERVINGS: 4
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.
Mango Charcuterie Board
INGREDIENTS
- 3 ea. Mangoes
- 2-6 ea. Chile de arbol
- 1 tbsp. Mustard seeds
- 1 tsp. Turmeric
- 1 cup Red wine vinegar
- 1 cup Water
- 1/2 cup White granulated sugar
- 1/2 cup Brown sugar
- Cured meats and cheeses
- Sesame crackers
METHOD
- Peel and cut 1 mango into wedges. Place in a bowl, container, or jar.
- Bring water, vinegar, and granulated sugar to a boil and pour over the mango wedges. Let cool.
- Peel and dice 1 mango. In a pan saute the Chile de arbol and mustard seeds for 30 seconds. Add in mango and turmeric. Cover with some water, add brown sugar and reduce.
- Slice remaining mango with a sharp mandolin or meat slicer. Use a cookie cutter to cut into round shapes. Using a jar, slowly add the slices staggering to cover the lip of the jar. Continue until you no longer can fit any slices in. Flip and now you have a mango rose.
- Plate with your favorite meats and cheese. I recommend Cambozola, beemster, brie, Comte, Tillamook aged white cheddar, and prosciutto de San Daniele. Enjoy!
