Mango Ketchup
Yield
8 servingsPrep
30 minCook
0 minReady
24 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
mangos
|
*
|
| 2 | ounces |
vinegar
|
|
| 1 | tablespoon |
ginger
ground |
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
sugar
raw |
|
| ½ | cup |
wine
white |
*
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | each |
cloves, ground
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
mangos
|
*
|
| 57.8 | ml/g |
vinegar
|
|
| 15 | ml |
ginger
ground |
|
| 0.6 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
sugar
raw |
|
| 118 | ml |
wine
white |
*
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1 | each |
cloves, ground
whole |
*
|
Directions
Peel mangos, 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, center pit and skin.
Remove pulp and purée in food processor or blender.
Add remaining ingredients and purée 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.
