THE FIVE SARONGS THE MANGO ISSUE AND THE PACKAGE THAT ARRIVED FROM MOZ

Pépé, a Fantástica, a Maravilhosa (de acordo com a própria), que se encontra em Pemba a combater - numa luta desigual - as mangas que lhe caiem no quintal atingindo tudo e todos (há pessoas que têm uma vida difícil e travam batalhas diárias simplesmente horríveis que nós comuns mortais a viver no ocidente não temos a capacidade de compreender ou tão pouco demonstrar solidariedade!!!), enviou-me de Moçambique, via portador (como em tempos idos!!!) uma encomenda fantástica com capulanas lindas lindas, ideais para os meus bichinhos conta (com braços, sem braços, um olho, dois olhos???)
Obrigada Pipoca, foste praticamente toda toda toda simpática! E que te passe depressa a malária!

E daqui, a minha contribuição para a solução do "Mango issue"- yes, pass it on to Sean!!!:

4 pounds fresh mangos, ripe but not too soft, peeled 3 tablespoons vegetable oil 1 teaspoon chile flakes 2 1/2 cups medium dice red onion 1/4 cup minced fresh ginger 1 cup small dice red bell pepper 8 ounces unsweetened pineapple juice 4 ounces cider vinegar 1/2 cup brown sugar 1 1/2 tablespoons curry powder Kosher salt and fresh ground white pepper 1/2 cup raisins or golden raisins 1/2 cup toasted, roughly chopped macadamia nuts
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.