Title: Mango Pickles
Categories: Canning Preserve
Yield: 1 Servings

3/4	c	Sugar
3/4	c	White wine vinegar
3/4	c	Water
1/4	lb	Peeled, whole shallots (cut
		In 1/2 -- lengthwise if
		Larg
1	sm	Red serrano or jalapeno
		Chile -- cut in 1/2 &
		Seeded
8		Quarter-size slices of fresh
		Peeled ginger
1/2	ts	Whole coriander seed
1/2	ts	Salt
2	lg	Firm ripe mangoes -- (2
		Pounds)

In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7-8 minutes or until shallots are just tender. Remove from heat and cool to room temperature.

Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1 quart jar and pour cooled vinegar mixture over.

Cover and refrigerate up to 1 month.

Yield: 1 quart

Recipe By :

From: Marjorie Scofield Date: 09-21-96 (02:15) The Computer Workshop (70) Home Cooki

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