Are you looking for a way to keep the tropical flavours of the summer season during your cold winter months? Well I've got the recipe for you! Even better, it doubles as a great Christmas gift for anyone who likes to cook or eat (so basically, anyone)!
You're probably looking at the title of this and thinking, "Yuck! Olivia you've had some crazy ideas in the past, but this one takes the cake!" Don't worry, I thought the same thing when the idea came to me. I was looking for cheap DIY gift ideas for my friends and decided the edible route is the way to go. While looking for the ingredients for my infused salt recipes, I decided to make a sweet yet savoury mix. I originally wanted peaches, but when I cuoldn't find any fresh ones in the store, I decided to go the canned route. Did you even know they make canned mangoes? It almost sounds sacrilegious, but at only $2.14, and it came in it's own light syrup, I decided that economically, this was my best option. If you do decide to go the fresh peach or mango route (I've got to stop saying route), you will need to add honey to balance out the bitterness of the vinegar.
- 4 cups of mangoes, peeled, pitted and roughly chopped (about 6-7 peaches)
- 3 cups of white distilled vinegar
- 1/2 cup honey
- Bring mangoes, vinegar, and honey to a simmer in a large saucepan. Cook, stirring occasionally, for 15 minutes. Cover, and let cool completely.
- Puree mango mixture in a blender until smooth, about 10 seconds. Strain through a fine sieve into a large nonreactive bowl. Line sieve with cheesecloth, and place over another large nonreactive bowl. Pour strained mango mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
- Uncover, and remove sieve from bowl. Discard solids. Pour mango vinegar into a resealable nonreactive bottle or jar. (Vinegar can be refrigerated for up to 1 month.)