Marinating unripe mango into a delicacy II

Ingredients for 8 servings:

• 200 g mango pulp, unripe
• 60 g sugar, white
• 2 tsp beef broth, clear, instant
• 250 g orange juice
• 2 tbsp lemon juice
• 2 tbsp rice vinegar, white, mild, Chinese
• 2 tbsp apricot jam
• 1 tbsp soy sauce, light
• 20 g chili threads (pepperoni threads), red
• 3 small red chili peppers
• 30 g ginger, fresh or frozen
• 4 kaffir lime leaves
• 40 g candied orange peel
• ½ tsp cardamom powder
• 1 tsp five-spice powder, Chinese
• 4 cloves, whole

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 minutes; Total time approx. 2 days 32 minutes

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

Wash and peel the mango, and cut into thin strips approximately 10 x 3 mm thick. Wash a fresh bell pepper, deseed it, and slice it diagonally into silk threads. Wash and deseed the chilies, and slice it crosswise into silk threads. Wash, peel, and thinly slice the ginger. Wash the kaffir lime leaves, roll them lengthwise, and cut them into thin slices. Discard the stalk in the middle. Cut the candied orange peel into thin strips. Place all the marinade ingredients in a saucepan, mix, and stir until the sugar and apricot jam are dissolved. Add the mango strips and simmer for 2 minutes. Transfer to a sterile jar with a screw cap, let it cool, and refrigerate for at least 2 days. Use within 14 days. Use: Add small portions to Cap-Cay. An exotic accompaniment to vanilla or coconut ice cream. Add the sauce tablespoon by tablespoon to salad dressings. Note: Mangoes ripen from the inside out and from top to bottom. All of the hard, almost white parts can be used here. Soft, yellow parts are unsuitable, so use them for other purposes. The skin tastes slightly bitter, is tough, indigestible, and therefore inedible. If a light green underlayer remains on the flesh when peeling with a vegetable peeler, it can be used.