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- Combine the mangoes and tomatoes in a large mixing bowl. Scrape in the seeds of the split vanilla pod and add the pod as well (if using essence, add later).
- Cover with the sugar and cling wrap the bowl; leave to macerate overnight in the refrigerator. Place the mixture in a medium-sized saucepan (add vanilla essence if using) and cook over low heat for about 1 hour, or until thick, stirring occasionally so that it will not stick to the bottom of the pan.
- If there are still large pieces of fruit, use a spatula to mash them up.