Categories: Sauces 
      Yield: 8 servings 
  
      4 md Mangoes 
      2 oz Vinegar 
      1 tb Ginger, ground 
    1/8 ts Cinnamon, ground 
      1 ts Salt 
    1/2 c  Sugar, raw 
    1/2 c  Wine, white 
    1/2 ts Allspice, ground 
    1/2 ts Pepper, cayenne 
      1    Cloves, whole 
  
  Peel the mangoes and discard the center pit.  Remove pulp and puree in food 
  processor or blender.  Add remaining ingredients and puree until well 
  combined. 
   
  In heavy saucepan over low heat, cook mixture until reduced and thickened. 
  Remove from heat and allow to cool. 
   
  Strain mixture through fine sieve.  Refrigerate overnight to allow flavors 
  to meld. 
   
  Chefs Notes: Peel mango, using very sharp knife as if it were a potato. Lay 
  the fruit flat on counter and slice lengthwise above and underneath the 
  large seed. Trim off any fruit remaining on seed. Discard seed and skin. 
   
  Recipe from Allen Susser, Chef Allen's, Aventura Source: Orlando Sentinel, 
  August 15th 1991 
   
  Posted on GEnie by COOKIE.LADY [Cookie], Dec 15, 1992 MM by Sylvia Steiger, 
  GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 
  004/005