Marinate unripe mango into a delicacy I

Ingredients for 1 servings:

• 200 g mango pulp, unripe
• 60 g white sugar
• 2 tsp instant chicken broth
• 200 g white wine, fruity, dry
• 2 tbsp orange juice
• 3 small chili peppers, red
• 20 g ginger, fresh or frozen
• 30 g candied orange peel
• 2 pinches of cardamom powder
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 35 minutes

A cut, unripe mango won’t ripen again… so should it go in the organic waste? No! Recipe from Lombok, Indonesia.

Wash and peel the mango, and cut into thin strips approximately 5 x 5 mm thick. For the marinade, wash the chilies, deseed them, and cut them crosswise into strings. Wash and peel the ginger, and cut them into thin strips. Cut the candied orange peel into thin strips. Place everything in a saucepan with the sugar, chicken stock powder, white wine, orange juice, cardamom, and cinnamon. Add the mango strips, bring to a boil, and simmer for 2 minutes. Transfer to a sterile 450 ml screw-top jar, allow to cool, and refrigerate for at least 2 days. Consume within 14 days. Use: Add small portions to Cap-Cay. An exotic accompaniment to vanilla or coconut ice cream.