Mango sour guyanese – sul fornello e nell’Instant Pot

Ingredienti

• 2 packed cups chopped green mango (about 2 medium mangoes)
• 2 cloves garlic (chopped)
• 1 scotch bonnet pepper (chopped)
• 1 tablespoon chopped culantro (shado beni — or sub parsley)
• Seasoning & Acidity
• 1 tablespoon lime juice
• 1 tablespoon vinegar (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Liquid
• 1 1/2 to 2 cups water

Preparazione

1. 1

   --- Stovetop Method ---

2. 2

   In a saucepan, combine the chopped mango, garlic, pepper, culantro, lime juice, salt, sugar, and water. Stir well.

3. 3

   Bring to a high boil and cook for 19 minutes.

4. 4

   Reduce to a simmer and stir occasionally, mashing the mango as it softens.

5. 5

   Continue simmering until the mango reaches your desired texture (about 10–15 minutes).

6. 6

   Taste and adjust salt and heat, adding pepper sauce if needed.

7. 7

   Remove from heat. Once cooled to room temperature, stir in vinegar.

8. 8

   Serve at room temperature or refrigerate for later use.

9. 9

   --- Instant Pot Method ---

10. 10

    Add all ingredients to the Instant Pot.

11. 11

    Close the lid and seal the valve.

12. 12

    Select Manual and cook for 5 minutes.

13. 13

    Let pressure release naturally for 10 minutes, then manually release the rest.

14. 14

    Remove the lid and mash or blend the mixture to your desired consistency.

15. 15

    Taste and adjust seasoning and acidity. Let cool before serving or storing.