Trinidadian Mango Talkari Recipe

Yield: 10-12 Servings

INGREDIENTS

Long Mango - 4 Coconut Oil - 1 tbsp Garlic - 1 tbsp (finely chopped) Anchar Massala Powder - 2 1/2 tbsp Geera (Cumin) Powder - 1/2 tbsp Water - 1 cup Brown Sugar - 1/4 to 1/2 cup Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Salt - 1 tsp

METHOD

1. Wash mangoes and pat dry.

2. Cut off stems, divide in half and remove the core. Do not confuse the seed with the core.

3. Once core is removed, divide each half into 4 equal size pieces.

4. Set aside.

5. Heat a medium sized pot over medium heat.

6. Add oil.

7. Add garlic, anchar massala and geera powder and allow to cook for 2 minutes.

8. Add water, sugar, scotch bonnet pepper and salt.

9. Stir until sugar and salt is dissolved.

10. Add mango and stir to ensure all the pieces are fully coated.

11. Reduce heat to low, cover and allow to cook until mango is tender (about 45 minutes).

12. Be sure to stir mixture every 10 minutes.

13. Enjoy!

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