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Ingredients
- 3/4 c. Sugar
- 3/4 c. White wine vinegar
- 3/4 c. Water
- 1/4 lb Whole shallots peeled, cut in half lengthwise if large
- 1 sm Red serrano or possibly jalapeno chile halved, seeded
- 8 x Quarter-size slices fresh peeled ginger
- 1/2 tsp Whole coriander seed
- 1/2 tsp Salt
- 2 lrg Hard ripe mangoes - (abt 2 lbs)
Directions
- In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add in the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7 to 8 min or possibly till shallots are just tender. Remove from heat and cold to room temperature.
- Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1-qt jar and pour cooled vinegar mix over.
- Cover and chill up to 1 month.
- This recipe yields 1 qt of pickles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 902g | |
| Calories 877 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1203mg | 50% |
| Potassium 882mg | 25% |
| Total Carbs 216.67g | 58% |
| Dietary Fiber 5.7g | 19% |
| Sugars 192.37g | 128% |
| Protein 4.24g | 7% |
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