Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md Mangoes
2 oz Vinegar
1 tb Ginger, ground
1/8 ts Cinnamon, ground
1 t Salt
1/2 c Sugar, raw
1/2 c Wine, white
1/2 ts Allspice, ground
1/2 ts Pepper, cayenne
1 Cloves, whole
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
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