| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Mangoes |
| 2 |
oz |
Vinegar |
| 1 |
tb |
Ginger, ground |
| 1/8 |
ts |
Cinnamon, ground |
| 1 |
ts |
Salt |
| 1/2 |
c |
Sugar, raw |
| 1/2 |
c |
Wine, white |
| 1/2 |
ts |
Allspice, ground |
| 1/2 |
ts |
Pepper, cayenne |
| 1 |
|
Cloves, whole |
INSTRUCTIONS
Peel the mangoes and discard the center pit. Remove pulp and puree in food
processor or blender. Add remaining ingredients and puree until well
combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened.
Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors
to meld.
Chefs Notes: Peel mango, using very sharp knife as if it were a potato. Lay
the fruit flat on counter and slice lengthwise above and underneath the
large seed. Trim off any fruit remaining on seed. Discard seed and skin.
Recipe from Allen Susser, Chef Allen's, Aventura Source: Orlando Sentinel,
August 15th 1991
Posted on GEnie by COOKIE.LADY [Cookie], Dec 15, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
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