{"id":44771,"date":"2022-01-20T06:05:22","date_gmt":"2022-01-20T06:05:22","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/amba-mango-en-escabeche\/"},"modified":"2024-07-25T16:25:33","modified_gmt":"2024-07-25T20:25:33","slug":"amba-mango-en-escabeche","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/amba-mango-en-escabeche\/","title":{"rendered":"Amba (Mango En Escabeche)"},"content":{"rendered":"

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Amba (Mango En Escabeche)<\/h2>\n

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INGREDIENTS<\/h3>\n
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  • 3 large green mangos, washed & peeled<\/li>\n
  • 1 Tbsp. sea salt<\/li>\n
  • 2 Tbsp. canola oil<\/li>\n
  • 2 \u00bd Tbsp. mustard seeds<\/li>\n
  • 2 Tbsp. cumin seed, whole<\/li>\n
  • 2 tsp. ground black pepper<\/li>\n
  • 1 \u00bd tsp. ground coriander seed<\/li>\n
  • 1 Tbsp. red chile powder or Aleppo chile if available<\/li>\n
  • \u00bd Tbsp. ground fenugreek<\/li>\n
  • 1 Tbsp. paprika, hot<\/li>\n
  • 1 Tbsp. ground turmeric<\/li>\n
  • 2 Tbsp. apple cider vinegar<\/li>\n
  • 2 Tbsp. honey<\/li>\n
  • 6 cloves garlic, finely minced<\/li>\n<\/ul>\n<\/div>\n
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    \"\"<\/div>\n

    <\/h3>\n
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    1. Cut mango cheeks off the seed, then cut lengthwise into \u00bc\u201d slices. Cut remaining fruit away from seed.<\/li>\n
    2. In a mixing bowl, coat mango slices and pieces with 1 Tbsp sea salt, then evenly divide to fill 3 1-quart glass jars.<\/li>\n
    3. Close jars and shake gently to evenly distribute salt. Place jars in a sunny spot or window sill for 4 days to release liquid from the mango.<\/li>\n
    4. At the end of this time the mangos should be a very light, yellow color, and bubbles will have formed from the fermentation.<\/li>\n
    5. Shake the jars a few times a day to ensure mangos stay coated in their own juice.<\/li>\n
    6. After 4 days, drain the mangos and save the liquid. Dry mangos on paper towel for a few hours.<\/li>\n
    7. Heat canola oil on high in a pot, then add all spices; cook and constantly stir 20-30 seconds, until the whole spices begin to pop and become well toasted.<\/li>\n
    8. Reduce heat by half and add the reserved liquid, vinegar and honey; cook for 30 seconds. Then add mango and finely minced garlic; cover the pot and cook 2 minutes. Remove from heat and cool completely.<\/li>\n
    9. Transfer to a blender and pulse to form a slightly smooth\/chucky sauce with small particulate pieces. Pour mixture into a clean container with an airtight lid. Amba will keep refrigerated 6-8 weeks.<\/li>\n<\/ol>\n

      Recipe courtesy of Chef Dave Woolley<\/i><\/p>\n<\/div>\n<\/div>\n

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      <\/div>\n
      <\/div>\n
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      Chef Creation, Dairy Free, Sauce & Condiments, Side Dish, Snack<\/div>\n
      Easy<\/div>\n
      Gluten Free, Vegetarian<\/div>\n
      Spanish<\/div>\n<\/div>\n<\/div>\n

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