Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1
tablespoon vegetable oil
3
mangoes, peeled, pitted, chopped
1
1/2 cups chopped onion
1
cup chopped red bell pepper
6
garlic cloves, thinly sliced
4
cups chicken stock or canned low-salt chicken broth
1
cup honey
5
tablespoons white wine vinegar
1
tablespoon minced peeled fresh ginger
1
/2 cup chopped fresh cilantro
Need to make a substitution?
Preparation
Heat oil in heavy large saucepan over medium-high heat. Add next 4 ingredients and sauté until onion is soft, about 3 minutes. Add stock, honey, vinegar and ginger. Reduce heat to medium and simmer until thick sauce forms, stirring occasionally, about 1 hour 40 minutes. (Can be made 1 day ahead. Cool, then cover and refrigerate. Before continuing, bring to simmer.) Stir cilantro into sauce. Season to taste with salt and pepper.