Spiced mango

Yield: 1 Servings

Measure Ingredient
4 Not-too-ripe mangoes; peel and slice each into 8 strips, (should make 4 cups)
1 cup White vinegar
1 cup Water
6 cups White sugar
2 tablespoons Whole cloves
2 teaspoons Whole allspice
2 tablespoons Blades of mace; (I didn’t have any so I used 1/4 of a nutmeg coarsely cut)
2 black peppercorns to each jar. Skim out the fruit and distribute

B

C

adapted from FINE PRESERVING by C. Plagemann, 1967 boil "B" together for a few minutes.

add a cheesecloth bag (I use a stainless steel tea ball) containing "C".

Add the sliced mangoes and boil for about 5 minutes. Remove the mangoes to a bowl and simmer the liquid until it thickens some. Add mangoes and bring to a boil, simmer a little longer.

Sterilize 6 half-pint jars. Add equally among the jars. Fill jars with the liquid and seal.

Process for 5 minutes in a boiling water bath.

This does not have to sit before using.

If you like you can put it in a refrigerator container and store in the fridge, since it makes so little; but it’s really good and would make a nice gift.

Posted to KitMailbox Digest by ddmmom@... on Apr 07, 1998

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