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Name: Mango Pickles
Prep time: 15 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 lb Whole shallots; peeled,; 1/2 ts Whole coriander seed; 1/2 ts Salt; 3/4 c Sugar; 1 sm Red serrano or jalapeno; 3/4 c Water; 2 lg Firm ripe mangoes -; (abt 2; Cut in half lengthwise if; 8 Quarter-size slices fresh; 3/4 c White wine vinegar

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INGREDIENTS

1/4 lb Whole shallots; peeled,
1/2 ts Whole coriander seed
1/2 ts Salt
3/4 c Sugar
1 sm Red serrano or jalapeno
3/4 c Water
2 lg Firm ripe mangoes -; (abt 2
Cut in half lengthwise if
8 Quarter-size slices fresh
3/4 c White wine vinegar

Servings

INSTRUCTIONS

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 to 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. This recipe yields 1 quart of pickles. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: John Ash

NOTES

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Mango Pickles

1/4 lb Whole shallots; peeled, 
1/2 ts Whole coriander seed 
1/2 ts Salt 
3/4 c Sugar 
1 sm Red serrano or jalapeno 
3/4 c Water 
2 lg Firm ripe mangoes -; (abt 2 
  Cut in half lengthwise if 
8  Quarter-size slices fresh 
3/4 c White wine vinegar

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 to 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. This recipe yields 1 quart of pickles.    Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show  # CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    08-06-1996    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (1014g)
Recipe Makes: 1 servings

Calories: 1816
Calories from Fat: 2 (0%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 11.5mg		0 %
Potassium 66.2mg		2 %
Total Carbohydrate 452.5g		133 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 451.3g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1816

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