Mangoketchup Recipes

SIMPLE MANGO KETCHUP

This ketchup is great! Serve it with just about anything, pancakes, omelettes, potatoes, tempeh, and it will always compliment! Adapted from Mollie Katzen's Sunlight Cafe cookbook. Did you know mangoes are members of the sumac family and are related to cashews? In the tropical zones where they grow, mango groves are a real sight: the trees, with their thick umbrella of shiny leaves, form a true oasis-and the fruit grows like giant upside down lollipops on long stems, hanging down.

Provided by Sharon123

Categories Low Protein

Time 35m

Yield 1 cup

Number Of Ingredients 4

Simple Mango Ketchup image

Steps:

Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. Transfer the mango to a small saucepan, and mash it with a fork or a masher until pulpy, it doesn't have to be completely smooth,.
Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar.
Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes.
Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.

Nutrition Facts : Calories 244.9, Fat 0.6, SaturatedFat 0.1, Sodium 307.1, Carbohydrate 62.3, Fiber 3.7, Sugar 57.3, Protein 1.1

Ingredients

1 medium ripe mango (about 1 pound)
1/8 teaspoon salt
2 tablespoons brown sugar (packed)
2 tablespoons cider vinegar

MANGO KETCHUP

Make and share this Mango Ketchup recipe from Food.com.

Provided by Shirl J 831

Categories Sauces

Time P1DT1m

Yield 8 serving(s)

Number Of Ingredients 10

Mango Ketchup image

Steps:

STEP ONE:
Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
STEP TWO:
Add the remaining ingredients and pulse together.
STEP THREE:
In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.
STEP FOUR:
Strain through a fine sieve. Refrigerate for 24 hours before using.

Nutrition Facts : Calories 165.4, Fat 0.7, SaturatedFat 0.2, Sodium 293.7, Carbohydrate 38.7, Fiber 2.9, Sugar 35.6, Protein 1.5

Ingredients

4 medium mangoes
2 ounces vinegar
1 tablespoon ginger
1 dash cinnamon
1 teaspoon salt
1/2 cup raw sugar
1/2 cup white wine
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 whole clove

SPICY MANGO KETCHUP

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 11

Spicy Mango Ketchup image

Steps:

Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.

Ingredients

2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch cloves
1 small habanero pepper, seeded and finely chopped
1 large mango, peeled, pit removed and coarsely chopped
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper

MANGU

A Dominican favorite usually eaten in the morning.

Provided by fotografiado

Categories Side Dish Vegetables Onion

Time 40m

Yield 6

Number Of Ingredients 6

Mangu image

Steps:

Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

Nutrition Facts : Calories 209.8 calories, Carbohydrate 33.3 g, Fat 9.5 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 1756 mg, Sugar 15.9 g

Ingredients

3 green plantains
1 quart water
¼ cup olive oil
1 cup sliced white onion
1 ½ tablespoons salt
1 cup sliced Anaheim peppers

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