Sweet. Sticky. Spicy. A true taste of Trinidad’s street food culture in every bite.

Growing up in San Fernando, there were few things more exciting than seeing a street vendor’s clear plastic jars filled with red mangoes.

Now that I’m older and cooking for others, I realize how special it is to recreate these flavors at home. If you’ve never made red mango from scratch before, let me guide you through every juicy step.

So, What Is Red Mango?

Red mango is a traditional Trinbagonian preserve made with half-ripe mangoes simmered in sugar, spices, and sometimes a hint of pepper. Despite its name, it’s not a specific mango variety—it’s all about the fiery-red color the syrup takes on after cooking.

The mango is gently dried out in a tangy, sticky sauce, making it almost candy-like. Some versions are more syrupy, while others are dried for a chewy finish. It’s up to your sweet tooth.

The best red mango starts with half-ripe mangoes—firm, slightly sweet, and not too soft. Varieties like Long Mango, Starch, or even Julie (if you’re lucky to get your hands on it) work great. Avoid very ripe mangoes, as they’ll turn to mush during cooking.

Ingredients

4 medium half-ripe mangoes, peeled and sliced
2½ cups sugar
2 cups water
1 stick cinnamon
2–3 cloves
1 small piece fresh ginger (optional)
1 tsp salt
1–2 drops red food coloring (optional, but gives that iconic look)

Instructions

Peel and slice the mangoes into long thin pieces. Rinse and set aside.

In a heavy-bottomed pot, combine sugar, water, cinnamon, cloves, ginger, and salt. Bring to a boil, stirring until the sugar dissolves.

Once the syrup is bubbling, add the mango slices. Reduce to a gentle simmer.

Stir in the red food coloring and pepper (if using). Let the mango slowly cook for 45–60 minutes until the syrup thickens and the mango turns glossy and soft but not mushy.

At this point, you can enjoy it warm and syrupy—or let it cool and leave it out for a few hours (or refrigerate uncovered overnight) to dry slightly for a chewier texture.

How to Store Red Mango

Once cool, store your red mango in a clean, airtight glass jar in the fridge.

It will keep well for up to 2–3 weeks—that is, if you can resist finishing it in two days! For longer storage, freeze in small portions and thaw when needed.

FAQ: Everything You’ve Wanted to Know

Q: Is red mango the same as mango chow? Not at all! Mango chow is a fresh, savory snack with lime, garlic, and pepper. Red mango is preserved, sweet, and sometimes spicy—but always rich and sticky.

Q: Can I use green mangoes instead of half-ripe? Yes, but expect a tangier, firmer result. Some folks love the extra bite, while others prefer the mellow balance of half-ripe.

Q: Is food coloring necessary? Not strictly. The food coloring gives it the traditional red look, but if you’re avoiding dyes, skip it—the flavor will still be spot-on.

Q: Can I sun-dry the mango after cooking? Definitely! For extra chew, lay the mango slices on a parchment-lined tray and sun-dry them for a few hours, flipping once. Just cover with a mesh cloth to keep bugs away.

Red mango is more than just preserved fruit. It’s nostalgia. Making it at home is a labor of love, but I promise it’s worth every stir.

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