Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
Yield
Makes 3 cups

How to Make It

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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