1. peel mango, cut flesh into wedges from the stone and cut into 1/2 cm cubes. Peel and finely dice shallots. Halve pepper lengthwise, remove seeds and finely dice.
Melt sugar in a saucepan over medium heat. Fold in shallot cubes and extinguish on the spot with chicken stock. Add vinegar and diced peppers. Bring to a hearty boil once. Add mango cubes and simmer for 2 min at low heat. Mix maizena (cornstarch) with a little water, stir into mango sauce and bring to a boil once. Season to taste with salt and freshly ground pepper.
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