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


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