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1. With a small, sharp knife, peel the mangoes and cut the flesh away from the large seed inside each fruit. Discard the seeds and chop the fruit as fine as possible.
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2. In a deep bowl, combine the mangoes, chilies, garlic and salt, and turn them about with a spoon until thoroughly mixed.
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3. Ladle the relish into a serving bowl or a clean jar, and trickle the oil over the top so that it floats on the surface. Cover tightly with plastic wrap until ready to serve.
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4. Covered and refrigerated, the mango relish can be kept safely for about 4 to 6 weeks.
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