2 - 3 unripe mangos diced (about 2 lbs. total)

1 tsp. salt

1/8 - ¼ cup vinegar (depending on your fondness for tartness)

¾ cup oil

1 hot red pepper, crushed, or 2 tsp. cayenne pepper

fresh ginger, about 2 inches square, grated and crushed


Choose mangos that are not yet soft. In a saucepan, dissolve salt in a cup of warm water, then add mango, bringing just to a boil. With a slotted spoon, immediately transfer mango pieces to a glass or ceramic bowl. Combine the remaining ingredients and stir into the mango. When each piece is well coated, spoon into glass jars, pouring in any leftover brine. Refrigerate. Chill for 2 or 3 days before serving as a pickle or condiment.


Makes about 1½ cups.


country : Cape Verde

course : side dish


source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman


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