Sometimes, when I'm at the dining table already and something needs jazzing up - I turn to an array of flavor boosters. Favorites, of course, are olives, capers... Filipino pickles (achara). Spices and spicy food - small fiery chilies, kimchi. I also make my own flavored vinegars, usually with my favorite herb - basil, of course.
Recently, we've taken to dicing more raw mangoes that we can finish in a meal - so off it goes in a covered bowl, with a sprinkling of sugar and salt. The mangoes eventually lends some of its juices to make a very flavorful pickling solution.
Here are the mangoes, added to various odds and ends in the ref.
With Broccoli and Dragon Fruit:
... and with tomatoes, basil, and fried dried anchovies.
These are welcome additions to my pared-down diet - it adds a lot of volume and flavor to my meal - hence filling me up without adding a lot of calories.
Makes a most satisfying crunch, too!