Mango Honey Mustard

• 2 tablespoons yellow mustard seeds
• 1 tablespoon plus 2 teaspoons black mustard seeds
• 2 allspice berries, coarsely ground
• 8 white peppercorns, coarsely ground
• 1/6 cup apple cider vinegar
• 1/6 cup white wine (I used Gruner)
• 2 tablespoons chopped Vidalia onions
• 11/2 - 2 Ataulfo (champagne) mangoes, peeled and chopped
• 2 teaspoons brown sugar
• 2 teaspoons honey

1. In a glass bowl, combine the first 7 ingredients (yellow mustard seeds through Vidalia onions). Cover with plastic wrap and refrigerate for 8 hours, or overnight.
2. Pour the mixture into a clean 32 oz yogurt tub (or a similarly vertical vessel) and add the chopped mango (2 if you only used the large sides but didn't pare around the seed; 11/2 if you did trim the entire fruit), brown sugar and honey. Puree with an immersion blender to your desired chunkiness. Serve or chill.

yellow mustard seeds, black mustard seeds, allspice berries, white, apple cider vinegar, white wine, vidalia onions, ataulfo, brown sugar, honey

Taken from food52.com/recipes/17501-mango-honey-mustard (may not work)