Caribbean Mango Sauce

• 2 cups mango chunks, pulp from ripe mangoes
• 1/2 red onion, diced
• 1/2 Jalapeno pepper (or to taste), chopped
• 1/2 green bell pepper, diced
• 1/2 cup orange juice and 2 teaspoons (microplaned) orange zest
• Juice of 2 limes, and ~ 1 teaspoon zest, extra lime to 'finish'
• Brown sugar, to taste (start with 2 - 3 tablespoons, depending on the sweetness of your mangoes)
• 1 - 2 teaspoons garlic & ginger paste
• Seeds of 4 cardamom pods, crushed
• Freshly ground black pepper, to taste
• Salt, to taste
• Pinch Turmeric
• 1 teaspoon Angostura bitters, plus more to 'finish'
• Chopped cilantro leaves, to garnish

1. In a saucepan, combine all the ingredients. Bring to the boil and then turn down to a simmer. Let simmer till the bell pepper and onions have softened, about 10 minutes. Check seasonings and adjust as required.
2. Take off heat and let sit. Just before serving, add a few drops of angostura and a squeeze or two of lime juice. Top with chopped cilantro and serve to dip, with white rice and other sides.

mango, red onion, pepper, green bell pepper, orange juice, zest, brown sugar, garlic, cardamom pods, freshly ground black pepper, salt, turmeric, bitters, cilantro

Taken from food52.com/recipes/17435-caribbean-mango-sauce (may not work)