1/2 liter of mango vinegar (cider)
3/4 cup of cinnamon powder
1/2 cup of black pepper
1 tablespoon of ground cayenne pepper
1 tablespoon of mustard powder
1 tablespoon of Jamaican pepper powder
3 wooden sticks of canella
1.5 kg of small mangoes
1/2 liter of mango vinegar (cider)
3/4 cup of cinnamon powder
1/2 cup of black pepper
1 tablespoon of ground cayenne pepper
1 tablespoon of mustard powder
1 tablespoon of Jamaican pepper powder
3 wooden sticks of canella
1.5 kg of small mangoes
Place the vinegar and cinnamon powders in a large stainless steel or ceramic pot, or an earthenware pot
Tie the spices inside a fine cloth (like gauze) to form a bundle, and place it in the pot
Mix well and bring to a simmer over low heat
Cook for 15 minutes
Rinse the mangoes, leaving the skin and pits intact
Make three holes in each mango with a wooden stick or skewer to prevent the skin from splitting
Place the mangoes in the pot with the vinegar and cook them over low heat for 30 minutes, covered
When the mangoes are soft, remove them from the pot and let them cool
After the mangoes have cooled, transfer them with their liquid to a large glass jar, seal it with plastic wrap or a lid, and refrigerate
They will last for 1-2 weeks
Serve at room temperature with roasted meats, poultry, or curry
This recipe yields 10 servings
Each serving contains approximately 190 calories.
