Mangoketchup Recipes
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
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
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
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
SPICY MANGO KETCHUP
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 11
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.
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