Mango Ketchup

Forget the tomato bottle. This mango ketchup is a Caribbean-inspired condiment that trades the usual tomato tang for tropical sweetness spiked with warm spices and a kick of cayenne. Four fresh mangos get pureed with vinegar, white wine, raw sugar, and a spice blend that includes ginger, allspice, cinnamon, cloves, and cayenne pepper.

The cooking step concentrates everything. Simmering the puree over low heat reduces and thickens the mixture from a thin fruit sauce into a glossy, pourable ketchup. The sugars in the mango caramelize slightly, deepening the flavor from bright and fruity to rich and complex.

Straining through a fine sieve after cooking removes any fibrous mango strands and gives you a perfectly smooth finish. The overnight rest in the fridge lets the vinegar, wine, and spices meld together. Fresh mango ketchup always tastes better the next day.

This pairs beautifully with grilled seafood, jerk chicken, or anywhere you’d reach for regular ketchup and want something more interesting.

Chef Tips

• Use ripe mangos that give slightly when pressed. Underripe mangos lack sweetness and won’t puree as smoothly
• Cook over low heat and stir occasionally to prevent the thick puree from scorching on the bottom
• Press the mixture firmly through the sieve with a spoon to extract every bit of flavor
• Store in a sealed jar in the fridge for up to two weeks

Variations

• Add a tablespoon of fresh lime juice after straining for a brighter, more tropical finish
• Swap cayenne for scotch bonnet pepper for authentic Caribbean heat
• Stir in a teaspoon of smoked paprika for a smoky undertone