- 1 1/2 cups rice wine vinegar
- 1/2 cup sugar
- 1 teaspoon minced jalapeno
- 1 tablespoon minced gingerroot
- 2 ripe mangos, peeled, seeded, and sliced
- 3 tablespoons lime juice
Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.