1 quart green but mature mangos peeled and cut in ½ inch cubes or sliced. Chop together: 1 large onion, 6 sweet and 6 hot peppers, add 1 teaspoon salt. Let stand 1 hour and drain. Discard liquid.
Heat to boiling: 1 cup grapefruit juice with ½ pint vinegar, 1 cup brown sugar, add ½ pound raisins, 1 teaspoon white mustard seed, the prepared mangos, onion, and pepper. Boil together for about 30 minutes. Pour into sterilized jars and seal at once. This is best if allowed to stand for several weeks.
(NOTE: This recipe is more than 100 years old).