Instructions: Wash, pare, seed and cut mangoes into small pieces and put them into a crock or bowl. Peel and chop the garlic and onion and add to crock with all remaining ingredients. Cover and let mixture stand overnight. The next morning, put this mixture into a preserving kettle and cook slowly, uncovered, for about 3 hours, or until thick.

Ladle into hot sterilized jars and seal immediately.

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