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