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.
CHILE-BANANA-MANGO KETCHUP
Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach.
Provided by Chef Sean 2
Categories Spreads
Time 25m
Yield 4 cups
Number Of Ingredients 16
Steps:
- In a skillet, saute the onion, ginger, and garlic in the oil until soft.
- Add the remaining ingredients, except the lime juice and salt.
- Cover and simmer over low heat, stirring frequently, for 20 minutes.
- Remove from the heat and puree in a blender or food processor until smooth.
- Stir in the lime juice and the salt. The ketchup should be a little thinner than you desire, as it will thicken as it cools.
- Use chilled or at room temperature.
Nutrition Facts : Calories 327.2, Fat 7.8, SaturatedFat 1.2, Sodium 11.3, Carbohydrate 68.1, Fiber 6.9, Sugar 50.4, Protein 2.9
EASY MANGO CAKE
A box cake modified to include fresh mango, topped with a homemade glaze. Serve with whipped cream for an easy, summery dessert!
Provided by SIOBANM
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
- Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
- Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 57 g, Cholesterol 49.9 mg, Fat 11.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 308.2 mg, Sugar 41.1 g
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