2 pounds hard, green (unripe) mangoes, preferably a fleshy type
2 tablespoons salt
1/2 pound ripe tamarinds
2 cups vinegar (preferably cane or malt vinegar)
3 cups light brown sugar
1/2 cup peeled and chopped ginger root
1/2 cup seedless raisins
1 teaspoon ground allspice
1 ounce hot dried red peppers, seeded and roughly crumbled
Peel the mangoes and cut the flesh off the seeds into pieces about 1 X 2 inches. Mix with the salt and set aside for 2 hours.
Pick the shell off the tamarinds, or use tamarind pulp, if available. Cover with 1/2 cup boiling water, allow to stand for about 1/2 hour then force the pulp through a sieve. Discard the seeds. Drain the mangoes thoroughly, discard liquid and put into a large, heavy saucepan with the other ingredients and simmer, stirring from time to time until the mixture is thick and the mangoes are tender, about 1/2 hour. The mango pieces should not disintegrate. Pour into sterilized jars. Makes about 3 1-pint jars.
2 cups coarsely chopped ripe mango
1/4 cup sugar or to taste
2 cups water
1 teaspoon grated orange rind
2 cups orange juice
1/2 cup lime juice
Rub the mango through a sieve or chop in food processor. Combine the sugar, water, and orange rind in a sauce pan and heat, stirring, until the sugar has dissolved. Cool and add the mango puree and fruit juices. Refrigerate. Serve in tall glasses over ice cubes. Serves 6.
4 oz. light rum
1 oz. Curaçao
1/2 cup finely chopped fresh mango
2 tablespoon lime juice
1 tablespoon superfine sugar
2 cups finely crushed ice
Place all the ingredients in an electric blender and blend at high speed until the contents have the consistency of snow. Pour into 2 thoroughly chilled 6 oz. champagne glasses and serve with short drinking straws. Serves 2.