2 lbs. carrots
1 med. onion
1 green mango
1 can tomato soup
1 c. oil
1 c. sugar
1 c. vinegar
1 tsp. dry mustard
Salt and pepper to taste

(Can be made ahead, as it keeps for weeks refrigerated).

Clean and cut carrots into 1/2 inch thick rounds. Cook until tender, but not mushy. Combine in a saucepan - tomato soup, oil, sugar, vinegar, dry mustard, salt and pepper. Bring sauce to a boil, and boil a few minutes. Pour over hot carrots. Let stand until cool or cold. Then add onion, cut into rings and mango cut into thin rings or strips. (You may use green pepper for color, if you can not find mango).