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 - email@example.com 08-06-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (1014g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 1816
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