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Spiced Mangos

Spiced Mangos

Oxmoor House JANUARY 1985

  • Yield: about 9 half pints


  • 2 tablespoons grated orange rind
  • 2 tablespoons whole cloves
  • 1 tablespoon whole allspice
  • 3 (3-inch) sticks cinnamon
  • 2 bay leaves, crushed
  • 4 cups sugar
  • 2 cups white vinegar
  • 1 cup water
  • 9 firm, ripe mangos (about 8 pounds), peeled and sliced


Combine first 5 ingredients; tie in a cheesecloth bag. Combine spice bag, sugar, vinegar, and water in a stainless steel stockpot. Bring to a boil. Add mangos. Reduce heat; simmer, stirring occasionally, 10 minutes or until fruit becomes translucent. Remove from heat; cool to room temperature. Cover and refrigerate overnight.

Bring mango mixture to a boil. Reduce heat; simmer, uncovered, 1 hour and 15 minutes, stirring frequently. Remove spice bag; discard.

Quickly pack mangos into hot sterilized jars, and cover with any remaining syrup, leaving 1/2- inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process mangos in boiling- water bath 20 minutes.


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Spiced Mangos Recipe