The mango is a very versatile fruit when it comes to trini cooking as you have seen in previous posts. Today I'm going to show you another way of cooking mango. Masala mango is basically mango with masala in it but the difference between this and mango kuchela, is the preparation and the type of mango used. When making masala mango, my mom likes to use Julie Mango because of it's fleshiness and doesn't have too much fibrous threads like vere mango for instance. So you could try different types of mango just make sure it's not too "thready".
Masala MangoYour choice of pepper would also be optional but you already know it's not an option for me. In fact I find that if you leave out the pepper, the recipe would not be the same. When we were making this batch of masala mango, my aunt brought a hot pepper but it wasn't seven pot (I know how seven pot looks like with it's rough skin) but boy it was just as hot. We had to treat this badboy pepper just like seven pot, not even wanting to hold it with our bare hands. As you would see in the picture below we had to hold it with a fork to cut it. And when the mango was cooking with this pepper we actually had to stay out of the kitchen. This pepper was making me cough fuss it was hot. Now that is pepper! I think I would have to plant this seed also and make some pepper sauce with it.
MASALA MANGO
9 tbsp Amchar masala
1/4 lb sugar
2 bunches garlic (2 heads)
salt to taste
pepper to taste
2 tbsp oil
water
Cut up the pepper and set aside
peel and cube the half ripe julie mangoes
clean and chop 1 head of garlic 
boil the mango for about 15 minutes drain and add salt...
..sugar and ..
amchar masala
mix thoroughly
In a large pot add the other head of garlic, chopped, to saute.
Add the hot pepper
then put in the mango
mix and add more salt if needed
add water and allow to simmer...
until it forms a thick paste
The finished masala mango, ready to serveWell that's it for this post see you soon. Bye!
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