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Mangoes make an easy, fruity glaze for chicken, pork or prawns. Do buy ripe, juicy fruit though.
Remove the skin from the mango and cut into small dice. Put the mango into a heavy-based saucepan with the sugar, chill and a tablespoon of water. Bring to a gentle simmer and allow to bubble to a syrupy consistency. The mango should be almost pureed. This will take 8-12 minutes depending on how ripe your mango is.
Add the vinegar and allow the jam to cook for a further minute. Allow to cool and serve either as a glaze for chicken or pork or as an accompaniment for grilled fish, prawns or meat.
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