Recipes from the Caribbean :: Caribbean Sauces, Rubs, and Condiments
6 mangoes, peeled 4 c. water 4 c. sugar 1 tsp. vanilla extract Combine the mangoes and water in a pot and let it come to a boil over high heat. Remove the mangoes and measure 4 c. of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees fahrenheit on a candy thermometer). Allow to cool and serve chilled or at room temperature. Will keep for 1 week refrigerated. Serves 6.
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