Heat oil in a large Dutch oven over medium-high heat. Add shallot and onion; sauté 3 minutes or until tender. Add mangoes, vinegar, and sugar. Bring to a boil, reduce heat, and simmer 20 minutes or until liquid evaporates. Stir in salt, pepper, and cardamom.
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After coming home from the Fairchild Mango Auction with 6 different varieties, the family tasted them as they got ripe, then what? This recipe was just the ticket! It perfectly preserves the individual Mango flavor while creating a wonderful sauce for chicken, ribs, etc. Thanks.