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Mango Charcuterie Board

Mango charcuterie board featuring pickled mangos, a spicy mango relish, and a mango rose alongside a variety of crackers, meats, and cheeses.


by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.

Mango Charcuterie Board


  • 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


  1. Peel and cut 1 mango into wedges. Place in a bowl, container, or jar.
  2. Bring water, vinegar, and granulated sugar to a boil and pour over the mango wedges. Let cool.
  3. 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.
  4. 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.
  5. Plate with your favorite meats and cheese. I recommend Cambozola, beemster, brie, Comte, Tillamook aged white cheddar, and prosciutto de San Daniele. Enjoy!