MAKES 2 CUPS
INGREDIENTS
2 14-oz. green mangoes, peeled and chopped
1 tsp. salt
2 cups malt vinegar
1 cup light-brown sugar
1 oz. ginger, peeled and grated
2 cloves garlic, crushed
1 tsp. Allspice, crushed
2 oz. dark raisins
1 Serrano or Jalepeno pepper, seeded and chopped.
INSTRUCTIONS
1. Combine the sugar, salt and vinegar in a stainless-steel saucepan. Simmer over low heat until the sugar dissolves. Add the mango, and continue to simmer until the fruit begins to soften but retains some texture. Remove the fruit, and place in a strainer set over another bowl.
2. Combine the ginger, garlic, allspice and chilies with the liquid released from the mango. Reduce until the mixture becomes syrupy. Combine all ingredients again, and allow to cool.
Related Content
Traditionally served at Christmas, black cake is intensely aromatic, infused with the rich flavors of rum, cherry brandy, fruit and spices.
From the RenMar Restaurant & Bar in Tobago, this tropical drink has been described as a sweet ’n’ subtle almond-flavored milkshake for grown-ups.
Created by Jonathan Pogash, this festive cocktail combines rum, maple syrup and apple cider for a sweet and refreshing drink.
If you’re looking for a little Jamaica in your July 4, this recipe from this week’s Broward Palm Beach New Times looks pretty bulletproof (and plenty spicy). For authenticity, keep away from your stainless steel Weber and use an oil drum instead. And remember Old Glory with a few Red Stripes of your own.
The Rum Swizzle—a cocktail of rum, fruit juices, and herbs— is Bermuda's national tropical drink.
