Last time I went to Costco, I bought a flat of mangoes. Yummy. Normally we would go through that flat in no time. Alas, I forgot that 3 of the 5 of us at home are not eating carbs (that includes mangoes) for the time being.
I hate to waste food.
I have enough jam.
I thought of chutney. Maybe next time.
Mango salsa. It is so good. I like mine with a little bit of a kick. If you are making it and don't want the picante kick, just use less jalapeños. This recipe makes about 5 pints.
1/2 cup white vinegar
9 cups chopped, peeled, pitted mangoes (firm are great. Mine were not firm and it was fine.)
2 cups chopped sweet onion, about 1 large
3-5 jalapeños, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup loosely packed finely chopped cilantro
2 Tablespoons honey
1 Tablespoon minced garlic
1 teaspoon ground cumin
1 Tablespoon salt
1 Tablespoon ground fresh ginger root
juice of 2 limes
1/2 teaspoon cayenne pepper
Prepare canner, jars and lids.
Get your boiling bath ready.
In a large sauce pan, combine the mangoes with the vinegar. Give it a stir.
Dump in all of the other ingredients and stir it up. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat.
Ladle hot salsa into hot jars, leaving 1/2 inch head space. Wipe rim. Center lid on jar. Screw on band.
Process in a boiling water bath for 15 minutes.
Remove to counter and listen for the ping.