Mangos and spices cook down into an easy ketchup with no tomatoes. It makes a great condiment to serve with pork, seafood, and poultry. The ketchup needs to stand overnight to let the flavors blend before using.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 4 medium mangos
- 2 ounces vinegar
- 1 Tablespoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup raw sugar
- 1/2 cup white wine
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1 whole clove
Preparation:
Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender. Add vinegar, ginger, cinnamon, salt, sugar, wine, allspice, cayenne pepper, and clove. Puree until well combined.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.
Yield: About 3 cups
Chef's Notes: Peel mango, using very sharp knife as if it were a potato. Lay the fruit flat on counter and slice lengthwise above and underneath the large seed. Trim off any fruit remaining on seed. Discard seed and skin.
Recipe Source: The Great Mango Book by Chef Allen Susser (Ten Speed Press)
Reprinted with permission.
In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.
Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.
Yield: About 3 cups
Chef's Notes: Peel mango, using very sharp knife as if it were a potato. Lay the fruit flat on counter and slice lengthwise above and underneath the large seed. Trim off any fruit remaining on seed. Discard seed and skin.
Recipe Source: The Great Mango Book by Chef Allen Susser (Ten Speed Press)
Reprinted with permission.
