1 15oz can of tomato sauce 2 very ripe mangoes 2 tbsp preserved minced shallots 1 tbsp cooking oil 1 tbsp chili powder 1/2 cup brown sugar 1 whole head of garlic, all cloves minced or finely shredded 1/4 cp apple cider vinegar

Cook the garlic in the cooking oil in a frying pan. Just until aromatic. Add all other ingredient to the pan. Boil, then simmer. Cook until mangoes are cooked in (i.e., no large chunks remain). If the sauce thickens too much as it is cooking, add a little water as needed.