This is a traditional side dish from Madagascar, where my husband and I lived for 8 months. It is bright and refreshing and goes well with everything. The perfumed tartness of the green mangoes is really something special. In Madagascar, mango achard would be served alongside crispy fried fish and a nice mound of steamed white rice. I conceive of it as a variation on cole slaw -- something bright and light to balance it out other parts of the meal. I imagine that it would be a great topping for a fish taco. The only hard thing about this recipe is finding green mangos in America -- look in Indian and East Asian grocery stores. Enjoy!

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