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6 cups peeled, sliced mangoes
3 tablespoons whole cloves
1 tablespoon whole allspice
1/4 teaspoon ground mace
1 1/2 cups white wine vinegar
1 1/2 cups water
6 cups granulated sugar
3 peppercorns per pint
Peel, pit and slice the mangoes to measure 6 cups.
Tie spices (except peppercorns) in a cheesecloth bag.
Combine vinegar, water, sugar and spice bag in a large pot. Bring to a boil; reduce heat and simmer 5 minutes.
Add mangoes and simmer until slightly translucent (about 5 minutes). Remove spice bag.
Pack mangoes in clean, hot jars. Add peppercorns to each jar and cover mangoes with hot syrup, leaving 1/2-inch headspace; seal.
Process in boiling water bath for 20 minutes.
Yield: about 4 pints
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