Instructions: In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7 to 8 minutes or until shallots are just tender. Remove from heat and cool to room temperature.

Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1-quart jar and pour cooled vinegar mixture over.

Cover and refrigerate up to 1 month.

This recipe yields 1 quart of pickles.

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