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- Peel and pit mangos.
- Puree pulp in food processor.
- Add vinegar, ginger, cinnamon, salt, sugar, wine, allspice, cayenne and clove.
- Pulse together.
- In a heavy saucepan, cook the mixture over low heat 1 hour until reduced and thickened.
- Remove from heat and cool.
- Strain through a fine sieve.
- Refrigerate 24 hours.