By Chris De La Rosa
If you’re long-time fan of my Caribbean Pot website — and you’re paying attention — you’ll notice that this is the second time I’m sharing this recipe. And truth be told, I have yet another version to share with you, in the coming months.
You’ll notice subtle differences with this recipe from the original one, as I still maintained some level of the traditional feel of making Mango Talkari.
A great ‘snack’ on its own, or the perfect side-dish when you’re serving curry dishes, it’s one of those things we make often, when mangoes are in ‘season’ in the Caribbean.
3 large green mangoes
water for boiling the cut mangoes
1/2 cup brown sugar
1 scotch bonnet pepper (any hot pepper will work)
1/2 teaspoon salt
4 cloves garlic
2 1/2 tablespoon Amchar Massala
1/4 teaspoon Cumin seeds (geera)
2 tablespoon veg oil
3-4 tablespoon chopped cilantro
1/3 cup water
Important! If doing this recipe gluten-free, please go through the entire list of ingredients to ensure they meet with your specific gluten-free dietary needs. When handling such hot peppers, like Scotch Bonnets, remember to wear gloves and wash your hands, immediately after, with soap and water.
Cut the mango into half-inch thick pieces (leave the skin and hard core on it). Use a meat cleaver or heavy chefs’ knife. Additionally, if you live in the Caribbean, you may find the mango being sold already cut in the market. When you cut open the mango, you’ll see a white, sponge-like core; remove and discard it.
Wash the mango pieces, then cover with water in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the salt, and cook for about 30 minutes. Drain and set aside.
As the mango boils, you can prep the other ingredients. Heat the vegetable oil on a medium flame in a wide pan, then add the smashed garlic. Lower the heat, to as low as it can go, and cook for 30 seconds, then add the cumin (geera) seeds and mix well. Cook for another minute or so.
Then add the Amchar Massala (heat still on low) and toast in the oil, to bloom the spices, which makes up the blend. Cook for 2-3 minutes, then add half of the cilantro and all the diced scotch bonnet pepper to the pot ( I used the seeds too, for extra fyah!). Mix and cook for another minute or so. Traditionally, in the Caribbean, we would use Shado beni (Chandon Beni aka Culantro).
You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the brown sugar and water. Bring to a boil.
You may put a lid on it and cook for about 20 minutes, and be sure to stir a couple times. You may personalize this a few ways. Taste for salt and adjust (you may need more if the mangoes are too tart), do the same for the sugar as well. If you like it more ‘falling-apart”, you will need to add a bit more water and cook longer. Remove the lid and, if it’s to the texture/consistency you like, turn off the stove, top with the rest of the cilantro and enjoy!
The perfect balance of tart, sweet and spicy, Mango Talkari is vegan-friendly and gluten-free, but most of all, it’s the ideal way to put green mangoes to delicious use. Store in the fridge for about one week.
My greedy side almost ate all of this in one sitting, yea! When I make a large batch, I usually place portions in freezer bags and freeze them, for months. When you are ready to use the frozen mango talkari, thaw in the fridge and use the same day.
This recipe is courtesy of Gourmand Award-winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes, with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections, globally, every month, CaribbeanPot.com is the world’s #1 resource for Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.