1488. MANGO TANGELO CHUTNEY and BACON-TOPPED POLENTA

MANGO CHUTNEY TOPPED
1 large mango, diced
2 Minneola tangelo’s, peeled with skin off
1 cup sugar
1 tablespoon white vinegar
1/2 teaspoon allspice
1/2 teaspoon chili powder
1/2 teaspoon ground red pepper flake
1/2 teaspoon curry powder
1/2 teaspoon salt

BACON TOPPED
2 strips bacon chopped and cooked
bacon grease

polenta

In a medium sauce pan on medium heat pour in the vinegar and salt and stir frequently as the sugar caramelizes, careful not to burn it just get a nice light brown color. In a separate sauce pan on medium heat dump in the mango and tangelo and cook until the fruit starts to get softer. Mix in the caramelized sugar, all spice, chili powder, red pepper flake, curry powder, and salt. Cook on low heat for about 5 minutes then pour over some polenta.


bacon recipe courtesy of: Eric Rivera, Eric Rivera's Cooking Blog, Western Washington State, February 17, 2009