4 medium mangoes 2 ounces vinegar 1 tablespoon ginger 1 dash cinnamon 1 teaspoon salt 1/2 cup raw sugar 1/2 cup white wine 1/2 teaspoon allspice 1/2 teaspoon cayenne pepper 1 whole clove
STEP ONE: Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade. STEP TWO: Add the remaining ingredients and pulse together. STEP THREE: In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool. STEP FOUR: Strain through a fine sieve. Refrigerate for 24 hours before using
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