Peel and dice 2 golden alaufo mangos. Peel and dice 2-3 cloves elephant garlic. Cut into eighths and remove stones from two nectarines. Place in medium-large saucepan with about 3 tbsp Earth Balance Soy Garden buttery spread, 1 tbsp demerara sugar, 1 tbsp turbinado sugar, and 1 tbsp Hershey's Special Dark unsweetened cocoa and cook on medium for 15-25 minutes (until tender), stirring occasionally.
Once mixture is nice and a bit gooey add 1.4 lb ground pork, 1 tbsp kosher salt, 1/2 tsp cassia cinnamon, 1/2 tsp Ceylon cinnamon, 1/2 tsp Saigon cinnamon, 1/2 tsp ground paprika, 1 tsp rosemary leaf powder, 2 tsp lavender flowers, 1/2 cup pomegranate juice, and 1/2 cup St. James Winery strawberry wine. Stir together well and bring heat to 6 (high medium high).
While meat is cooking, fill large saucepan 1/2 to 2/3s with water and add 1/2 tsp hickory smoked salt and 1/2 tsp garlic salt. Because of my wife's allergies she has to eat corn or rice pasta, so I wind up doing this twice, one pot for my pasta and one for hers.
Cook meat for 15-20 minutes, stirring occasionally, then stir in 2 tbsp brown sugar, 1/2 lb frozen chopped spinach, and one 4.25 oz can chopped olives. Drop heat to 4 (medium) and cook for 15 minutes. Stir occasionally.
Add one 13.5 oz can coconut milk and 1 cup of water. Stir well and cook for 15, stirring occasionally. Drop heat to 2 (low) and cook down for 45 minutes, stirring every 10-15; stir in 2 tbsp of sweet basil after first 15 minutes.
Salt to taste (I tend to err on the side of less salt than more, as you can always add more). I had mine over macaroni with some parmesan, while Rachel's is over brown rice rotini. Most of the nectarine pieces break down, leaving just a few whole to add something fun.