Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
Yield
Makes 3 cups

How to Make It

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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Ratings & Reviews

ncrjnflorida's Review

happimum
July 22, 2013
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.

sarahmorgan013's Review

ncrjnflorida
May 19, 2013
N/A

happimum's Review

sarahmorgan013
June 23, 2009
This is a delicious and simple recipe! We tried it with shrimp in prepared jerk sauce over basmati rice, as well as chicken. The combination of spices and tanginess was superb.