5 medium mangos
3 tablespoons vinegar
1 tablespoon fresh ginger, chopped
1 dash cinnamon, ground
1 teaspoon kosher salt
4 ounces granulated sugar
4 fluid ounces white wine
1/2 teaspoon allspice, ground
1/2 teaspoon cayenne pepper
1 whole clove
Servings: 64
1. Peel and pit the mangoes. Purée the pulp in a food processor fitted with a stainless steel blade.
2. Add all the remaining ingredients and pulse together.
3. In a heavy-sided saucepan cook the mixture over low heat for 1 hour, until well reduced and thickened.
4. Remove from the heat and cool.
5. Strain through a fine sieve. Let set refrigerated for 24 hours.
Yield: 2 quarts
3 tablespoons vinegar
1 tablespoon fresh ginger, chopped
1 dash cinnamon, ground
1 teaspoon kosher salt
4 ounces granulated sugar
4 fluid ounces white wine
1/2 teaspoon allspice, ground
1/2 teaspoon cayenne pepper
1 whole clove
Servings: 64
1. Peel and pit the mangoes. Purée the pulp in a food processor fitted with a stainless steel blade.
2. Add all the remaining ingredients and pulse together.
3. In a heavy-sided saucepan cook the mixture over low heat for 1 hour, until well reduced and thickened.
4. Remove from the heat and cool.
5. Strain through a fine sieve. Let set refrigerated for 24 hours.
Yield: 2 quarts
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