Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
204
Calories
2g
Protein
2g
Fat
45g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 medium mangos
- 3 tbsp. vinegar
- 1 tbsp. chopped fresh ginger
- 1 tsp. kosher salt
- 1/2 cup sugar
- 1/2 cup white wine
- 1/2 tsp. ground allspice
- 1/2 tsp. cayenne pepper
- 1 whole clove
- dash of cinnamon
- =
Directions
1
Peel and pit mangos. Puree pulp in food processor. Add vinegar, ginger, cinnamon, salt, sugar, wine, allspice, cayenne and clove. Pulse together. In a heavy saucepan, cook the mixture over low heat 1 hour until reduced and thickened. Remove from heat and cool. Strain through a fine sieve. Refrigerate 24 hours.
Recipe sourced from
fandom