It’s still the season for mangoes this last week of May, despite the occasional rains late in the afternoon and evenings. Make the most of it by serving this luscious fruit in different ways.

Here’s an idea for a sweet-sour mango relish. The succulence of mangoes and the tangy, syrupy dressing make this relish the perfect partner for fried fish such as daing and tuyo.  It also goes well with grilled and barbecued dishes.

Mango Cucumber Relish

½ c white sugar

½ c vinegar

2 tbsp water

2 medium-size mangoes, diced

1 c diced cucumber, seeds removed

½ c diced tomatoes, seeds removed

½ small red chili (siling labuyo), diced, seeds removed (optional)

2 tbsp diced parsley leaves

Salt and pepper

Combine sugar, vinegar and water in a medium saucepan. Bring to a boil without stirring, then lower heat to a simmer. Let simmer until the sugar has completely dissolved and liquid is clear, around three to four minutes. Turn off heat and let cool.

In a bowl, combine mangoes, cucumbers, tomatoes and diced chili, if you’re using it. Stir in parsley leaves, then season to taste with salt and pepper. Pour in the prepared vinegar dressing and toss to blend. Serve as a relish for fried or grilled fish, barbecued pork and chicken.

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Cook’s tips

After the sugar has dissolved, taste the mixture. If you find it too sour, dilute the mixture with water.

You can use ripe or semi-ripe mangoes, depending on your preference. Or you can use a combination of both. Sweet mangoes work well in this recipe.

Be careful when handling the chili. The seeds can sting the skin and the eyes. Make sure to wash your hands thoroughly.