Anchar de Mangue - Tchari ya Manga

Peel and grate 3 green mangoes, keeping the pit.

Place the pit in 1 liter of water and bring to a gentle boil.

Add salt to the grated mangoes and mix, letting them sit for 30 minutes.

Finely chop 2 onions and 3 green onions, and dice 1 bell pepper.

For those who like spice, add 3 chili peppers.

After 30 minutes, press the mangoes to extract the juice, keeping the juice for later use.

Add 2 tablespoons of turmeric powder (fresh is better if available) to the mixture.

Combine all chopped onions, bell pepper, and chili peppers with the mango mixture.

Add 1 tablespoon of chili paste (or 2 if you prefer it spicier).

Taste the cooking liquid from the pit; if it's acidic, turn off the heat and let it cool.

Once cooled, add the extracted mango juice to the mixture.

Ensure the juice is cold before combining everything.

Transfer the mixture to a jar and store for 2-3 weeks before consuming.