12 Ripe mangoes
2/3 l Red wine
130 g Castor sugar
2 Pods fresh vanilla
Remove skin from the mangoes and slice in two, removing the seeds. Arrange with hollow side upwards in a large bowl and cover with wine. Add sugar and vanilla pods. Bake for 45 minutes, allow to cool and then chill well before serving. From “Tahitian Cooking”, Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6. Posted by Stephen Ceideberg; September 13 1992.