Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 3 cups chopped half-ripe mangoes
  • 1 cup water


Put the mangoes and water in a saucepan and cook, covered, until the mangoes are soft. Add the sugar, ginger, cinnamon and pinch of salt and cook, uncovered, stirring from time to time for 10 minutes longer. Or until the sauce is thick and well blended.

This sauce is good with meat, or served with biscuits as a dessert.