Sour Mango Relish

1. Peel and seed mango, then chop into 1/2 inch pieces.

2. Place mango and all other ingredients in a blender.

3. Puree until very smooth. Adjust sugar and salt as needed.

4. Spoon into a small serving bowl then cover and chill.

5. Use within a few hours as the flavors will turn quickly.

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Nutrient	Quantity
Total fats	2.9952 g
Protein	2.0848 g
Carbohydrates	49.6448 g
Energy	216.662 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0112 g
Water	2.9008 g
Aspartic acid	0.0074 g
Calcium, Ca	119.62 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Lutein + zeaxanthin	18.816 g
Fiber, total dietary	4.9634 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	32.3942 g
Niacin	0.4356 mg
Vitamin A, RAE	2.7575 g
Fatty acids, total trans-polyenoic	0.0002 g
Arginine	0.0026 g
Riboflavin	0.0449 mg
Fatty acids, total trans-polyenoic 22:4	0.0003 g
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0109 g
Glutamic acid	0.0061 g
Sodium, Na	13.6002 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0271 g
Total lipid (fat)	2.9952 g
Manganese, Mn	0.6853 mg
Fructose	0.0056 g
Proline	0.0028 g
Fatty acids, total saturated 16:0	0.1534 g
Fatty acids, total saturated 8:0	0.0002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0134 g
Sucrose	41.0648 g
Choline, total	1.8582 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0011 g
Sugars, total	41.2221 g
Serine	0.0022 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	0.0302 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	0.0245 mg
Selenium, Se	2.899 g
Ash	1.0503 g
Fatty acids, total saturated 18:1 undifferentiated	1.9363 g
Pantothenic acid	0.0068 mg
Phenylalanine	0.0021 g
Fatty acids, total polyunsaturated 22:1 c	0.0001 g
Copper, Cu	0.1496 mg
Betaine	0.0074 mg
Thiamin	0.0535 mg
Methionine	0.0007 g
Iron, Fe	4.6631 mg
Carbohydrate, by difference	49.6448 g
Phosphorus, P	64.6695 mg
Folate, total	1.1892 g
Tocopherol, gamma	0.0029 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	0.0021 g
Valine	0.0033 g
Fatty acids, total saturated 18:2 undifferentiated	0.3235 g
Glycine	0.0024 g
Glucose (dextrose)	0.006 g
Fatty acids, total saturated 14:0	0.1302 g
Zinc, Zn	0.7148 mg
Isoleucine	0.0023 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	0.3366 g
Leucine	0.0036 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0002 g
Vitamin A, IU	54.741 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.001 g
Folate, DFE	1.1892 g
Tryptophan	0.0004 g
Vitamin C, total ascorbic acid	2.541 mg
Phytosterols	9.441 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0041 g
Fatty acids, total saturated 20:0	0.001 g
Tyrosine	0.0014 g
Vitamin K (phylloquinone)	0.9733 g
Fatty acids, total saturated	0.331 g
Histidine	0.0013 g
Fatty acids, total monounsaturated	1.9758 g
Threonine	0.0016 g
Folate, food	1.1892 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0026 g
Cryptoxanthin, beta	0.9038 g
Vitamin E (alpha-tocopherol)	0.1914 mg
Fatty acids, total trans	0.0013 g
Fatty acids, total trans-monoenoic	0.0011 g
Magnesium, Mg	52.4263 mg
Lysine	0.003 g
Potassium, K	229.382 mg
Cystine	0.0006 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Salt	2 teaspoons	0	0	0
Ginger	1 teaspoon	1.6	0.3554	0.015
Mango	1	0	0	0
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Coriander	2 tablespoons	29.8	5.499	1.777
Clove	0.25 teaspoon	1.4385	0.344	0.0682
cumin	2 teaspoons	15.75	1.8581	0.9353
red pepper flake	0.25 teaspoon	0	0	0
mint leaf	1 cup	0	0	0