Mango Chef Creations, Mango Snack Recipes
3 large green mangos, washed & peeled
1 Tbsp. sea salt
2 Tbsp. canola oil
2 ½ Tbsp. mustard seeds
2 Tbsp. cumin seed, whole
2 tsp. ground black pepper
1 ½ tsp. ground coriander seed
1 Tbsp. red chile powder or Aleppo chile if available
½ Tbsp. ground fenugreek
1 Tbsp. paprika, hot
1 Tbsp. ground turmeric
2 Tbsp. apple cider vinegar
2 Tbsp. honey
6 cloves garlic, finely minced
Cut mango cheeks off the seed, then cut lengthwise into ¼” slices. Cut remaining fruit away from seed.
In a mixing bowl, coat mango slices and pieces with 1 Tbsp sea salt, then evenly divide to fill 3 1-quart glass jars.
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.
At the end of this time the mangos should be a very light, yellow color, and bubbles will have formed from the fermentation.
Shake the jars a few times a day to ensure mangos stay coated in their own juice.
After 4 days, drain the mangos and save the liquid. Dry mangos on paper towel for a few hours.
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.
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.
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.