Cranberry Mango Relish

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Cranberry Mango Relish

Love this recipe adapted from Bobby Flay. It really combines sweet, tangy and a bit of spice all together. A wonderful relish to enjoy with turkey or in your favorite cranberry dish. Even better, divide the finished dish and freeze for Christmas. It will keep well in the freezer for several months. I use a mason jar.

  • Prep Time: 30 mins
  • Cook Time: 10-12 mins
  • Cooking Temp: medium high
  • Servings: 8


  • 1 (12 ounce) bag(s) fresh cranberries
  • 1 can(s) Del Monte diced mango in water, drained (the cans are about 15 oz)
  • 3/4 cup(s) orange juice
  • 1 tbsp(s) fresh finely-grated ginger root
  • 1 cup(s) diced red onion (about 1/2 of a medium red onion)
  • 1/4 cup(s) packed light brown sugar
  • 2 tbsp(s) unsalted butter
  • 1 tsp(s) zest from an orange (finely grated orange peel)

Tips and Suggestions

Adapted recipe from Bobby Flay


In a small pot, melt butter over medium heat.  Add onion and ginger and cook until onion is softened, stirring often (a few minutes).

Add orange juice and bring to a gentle boil.  Add 1/2 bag of cranberries.  Cook, stirring often, until cranberries 'pop.'  Add remainder of bag and cook an additional 5 minutes.  Most of the cranberries should have popped.

Remove from heat and add about 1 cup or more if preferred of the well-drained, cubed mango. Mix gently.  Top with orange zest.  Serve at room temp or freeze.

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