In a pan on medium heat toast all the spices. Note: Toast, don't burn the spices. If burnt, there will be a bitter taste. When the seeds start to pop that’s when they are ready.

Use a Mortar and pestle to crush the spices into a powdered form.

Bring a pot with water at a rolling boil. Add dry mango, chadon beni, ¼ C sugar, salt and black pepper. Allow to cook for 15 minutes or until tender. Strain leaving ½ c liquid and set aside. Note (I like the mango with a little bite to it but traditionally the mango is extremely soft and falling off the bone. To have this effect, simply boil the mango for 25 minutes. )

In a pot heat oil and sauté onion and garlic. Cook until caramelized. Add powdered spices and allow to cook for 2 minutes.

Include mango, ½ C mango water, remaining sugar and mix well. Cover, allow mango to break down and add salt and pepper if needed.

Serve hot or cold and enjoy!