From: <NOBR>EclecticAtCetlink</NOBR> (Original Message)
Mango Pickles
3/4 cup Sugar
3/4 cup White wine vinegar
3/4 cup Water
1/4 pound Whole shallots -- peeled,
cut in half lengthwise if large
1 small Red serrano or jalapeno chile -- halved, seeded
8 Quarter-size slices fresh peeled ginger
1/2 teaspoon Whole coriander seed
1/2 teaspoon Salt
2 large Firm ripe mangoes - (abt 2 lbs)
In a small non-reactive saucepan, dissolve the sugar, vinegar and waterover moderate heat. Add the shallots, chile, ginger, coriander seed and saltand simmer partially covered for 7 to 8 minutes or until shallots are justtender.
Remove from heat and cool to room temperature.
Peel and cut mangos into large 1-inch cubes, discarding the seed.
Place fruit in a clean 1-quart jar and pour cooled vinegar mixture over.
Cover and refrigerate up to 1 month.
Makes 1 quart of pickles.