I'm done looking at the world in a doomy, dingy, shite light...

[user328]

I fixed some Mexican mangoes today.

I'm officially naming this recipe Monterrey Mangoes.

It comes together very nicely when refrigerated overnight. f you eat it soon after cooking, the spices are overwhelming. Once it gets cold and gels, the sweetness predominates.

One of the roomies, who likes to cook Mexican food, is gonna use the rest of this batch as a topping for chicken.

I think it would make a good glaze for smoking baby back ribs. I usually use Concorde grape juice in my glaze, but just about any sweet fruit will work, really.