Serve this mango preserve with grilled fish or chicken.
1 teaspoon salt
3 - 4 unripe mangos, peeled and diced
1/3 cup vinegar
1 cup vegetable oil
1 tablespoon crushed red hot peppers
1 tablespoon freshly grated ginger
Heat 2 cups water with salt to boiling. Add diced mangos and return to a boil. Remove mangos with a slotted spoon and transfer to a glass bowl. Pour remaining ingredients over mangos and stir until mangos are covered completely. Spoon into a glass jar and pour any remaining liquid over top. Cover and chill for 2 to 3 days.
Makes 5 cups.
country : Cape Verde
course : preserve
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton