Candied Mango with Beets (a.k.a Red Mango)

Red mango is a local favorite fruit preserve.  Sweet, tangy, rich in color, with a hint of spice: this treat is irresistible.

I decided to create my own healthier version without all the fred mangoood coloring and preservatives.

I also used beets to get that beautiful dark red coloring.

Here’s my version of the popular Red Mango.

Candied Mango with Beets (a.k.a Red Mango) Recipe:

 

Ingredients:

500 grams frozen chopped green mango (just over 1 lb)

2 cups beets (roughly chopped – leave skins on)

5 cups water

1 teaspoon salt

2 cups brown sugar

2 dried Bay leaves

10 dried cloves

Squeeze of lemon (optional)

 

METHOD:

– In a medium sized pot, add 500 grams frozen chopped green mango, 2 cups beets (roughly chopped), 5 cups water, 1 teaspoon salt, 2 cups brown sugar, 2 dried Bay leaves, 10 dried cloves and bring to boil.

– When mixture has begun to boil, continue to boil uncovered for about 1 – 2 hours, stirring occasionally (or until mango and beets are soft and tender and liquid has turned into a thick syrupy sauce)

– Turn off heat and cool

– Just before serving, add a squeeze of lemon (optional)

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