In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer. Add the onions, garlic, ginger, pepper and salt. Let this come back to a boil and simmer for 10 minutes. Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.
Pair with grilled meat or poultry for an elegant dinner. Leftover chutney can keep in refrigerator for 1 month and in freezer for 3 months.
Combine mango and red pepper puree in a medium size saucepan over medium-low heat and heat until warm for 3 to 4 minutes. Slowly stir in goat cheese until incorporated into puree. Season with salt and pepper, cumin, cayenne pepper and fresh lime juice. Pour into serving bowl. Stir in cilantro and top with diced mango. Spread over toasted bread or serve with arepas for dipping.
*Can use store bought roasted red bell peppers in a jar or broil one or two whole red bell peppers under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery, peel, remove seeds and membranes and puree.