Recipe information
Yield
Makes about 4 pints
Ingredients
ripe mangoes
2 large thick-skinned oranges
6 cups sugar
2 cups seeded raisins
1 teaspoon powdered cardamom
1/4 cup lemon juice
1 1/3 cups hazelnuts
Preparation
Peel, pit and cut into 3/4" cubes enough mangoes to measure 6 cups. Peel and sliver the zest of the oranges. Discard the white pith and seeds and dice the pulp coarsely. Combine all the ingredients, except nuts, and cook in a large pot over high heat for about 15 minutes, stirring occasionally, until a thermometer registers 220° or until the juice has thickened. (It will thicken more as it cools.) Remove from heat and stir nuts. Pour into hot, sterilized jars and seal.
