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1 large mango, diced (or approximately 4 or 5 full-sized slices of the Mexican dried mango, soak for 1 to 2 hours in enough water to just cover)
½ cup raisins, soaked 1 hour
2 cloves of garlic, crushed
¼ cup onion, diced
1 tsp chili flakes
½ cup date paste (adding a bit of water to Medjool dates will make the paste)
1 tbsp apple cider vinegar
2 tbsp ginger root, minced
1 tsp sea salt
¼ to ½ tsp cardamom
¼ tsp clove powder
1?8 to ¼ tsp cayenne powder
Pinch of nutmeg
Mix all the ingredients. If youäó»re using dehydrated mango, discard the water (or use it for a smoothie!), and itäó»s recommended you give it a chug or two in the blender to äóìchopäó it, but be careful not to over-blend. Let it sit an hour or two to meld the flavours. Store in the refrigerator.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.