4pc.large cloves garlic, quartered (I minced them)
4pc.large fresh chili peppers (I used yellow peppers, seeded and chopped)
2cupspacked light brown sugar
1 1/2cupcider vinegar (I used 1 3/4 cups)
1/2cuplight rum
Instructions
Measure 6 cups of mangos and put into a stainless steel pot. Add garlic, 1/2 cup chopped chili peppers to pot. Stir in brown sugar and vinegar.
Bring mixture to a boil. Reduce heat. Stir in Rum. Boil gently, uncovered for 30 to 40 minutes or until mixture is desired consistency, stirring occasionally.
Ladle into hot, sterilized half-ping canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids and rings. Process filled jars in a water bath at a full boil for 10 minutes.