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.
Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
This recipe goes with Grilled Duck Breast with Mango Chutney
Yield: Makes 3 cups
- 1 tablespoon canola oil
- 1 shallot, minced
- 1 small onion, minced
- 4 ripe mangoes, diced
- 1/4 cup cider vinegar
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cardamom
- 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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