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Just out of curiosity, does anyone have a recipe for sauce, hot or not, using mangoes? Green or ripe. The tree by the tennis court has green ones right now, but will be nice and ripe soon. I make a trinidadian version with green mangoes.

Peel (green)mango and grate, add lemon juice, chile powder, cumin and salt. Great on anything. If you blend it nice and fine, it also makes a great additional to a bloody mary.
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Sounds great, Mike. As a kid, I ate green mangoes with chili powder. Kind of common up in Central America.

We have a mangoe recipe, but if you got it, I'd have to shoot you. My Grandma Harris's Mangoe Chutney. (Grandma lived at Bonita Springs, near Ft. Myers where mangoe trees grow.) Dang, that's good. Has tamarindo in there, jalape�os, ginger. All manner of thing, currants as I recall, the whole batch cooked with vinegar. Everybody in the house gets high while it's cooking.

But, you can try other mangoe chutney recipes. It was a big deal in India. Grandma stole an East India recipe to start hers...or so the story goes.

Which reminds me!!!!!!!! You're right near Trinidad. You could find some Indian chutney experts over there, no? Good excuse to go to the islands.
Good luck. Cool
That mango chutney recipe you protect for your grandmother sounds similar to the chutney recipe that I use. Ever made an apple pie with green mangos? When I lived in the Dominican Republic we were in a small town about 50kms from the haitian border and my mom used to make apple pie that way, its actually hard to tell the difference. Ahhh those were the days, chicharron de pollo, dominican beauties, and puliendo hebilla with wilfrido vargas and cuco valoy (merengue stars)
Hey Mike,

I use mango in a caribbean salsa recipe...and also make my own version of

1/2 cup diced mango and its juice
1/2 cup crushed pineapple and its juice
1/4 cup of orange juice
1/4 cup of diced celery
1 to 4 tbsp of sliced jalapeno peppers
1/4 cup chopped fresh cilantro
2 tbsp diced green onion
1 tsp cumin powder

1. Mix it all together and chill
- Its great on grilled chicken as a
baste or marinade sauce
- The jalapeno's are knocked down
in heat and add wonderful flavor
- Its good with tortilla chips!

Traditional Boliche is made with Beef and is the cuban pot roast. But I substituted the other white meat.

1 pork butt roast (butterflied and deboned)
1 large mango
2 Chorizo sausage (casing removed)
6 small red potatoes
1 sliced red onion

1 cup of sour orange juice
(If unable to find sour orange tree
then substitute 1/2 lemon + 1/2 lime
1 glass red sweet or rose wine
1 tbsp cumin
2 tbsp diced crushed garlic
2 tsp crushed bayleaf

1) Inside the sliced butt place sliced lengthwise chorizo and slices of mango
(reserve some mango for later)
2) Tie pork butt with strings so it is
3) Mix well sauce ingrediants together
4) Place pork roast in smoker. Amount of
wood is preferential, I like small amount
of smoke wood.
5) Cook until the pork roast is 160 F basteing a couple of times with the sauce
6) Remove from smoker and place in a
cooking dish with the potatoes and onions
and baste with the remaining sauce. Cover with foil and continue cooking until
pork roast internal temperature is 185 F
7) Remove and let rest for a good 20-30
minutes and slice and serve. Plate on top of the sliced potatoes and onions for a nice presentation.

For a variation I also dice up small
chunks of garganzola cheese inside
the roast with the mango and chorizo.

Hope you enjoy....


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