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Step 1 of 2
.Sprinkle mangoes with salt and allow to stand overnight. Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender. Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately.
Ingredients for this step (makes 15 pints)
- 4.55kgmangoes, peeled, sliced and cut in chunks (green or half-ripe)
- 180mlsalt
- 2.25kgsugar
- 1.4–1.65lcider vinegar, depending on acidity of mangoes