Mango Ketchup Food

SIMPLE MANGO KETCHUP

Simple Mango Ketchup image

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

Ingredients

1 medium ripe mango (about 1 pound)
1/8 teaspoon salt
2 tablespoons brown sugar (packed)
2 tablespoons cider vinegar

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

MANGO KETCHUP

Mango Ketchup image

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

Ingredients

4 medium mangoes
2 ounces vinegar
1 tablespoon ginger
1 dash cinnamon
1 teaspoon salt
1/2 cup raw sugar
1/2 cup white wine
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 whole clove

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

SPICY MANGO KETCHUP

Spicy Mango Ketchup image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch cloves
1 small habanero pepper, seeded and finely chopped
1 large mango, peeled, pit removed and coarsely chopped
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper

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.

BBQ BUFFALO BURGER WITH MANGO KETCHUP AND RED SLAW

BBQ Buffalo Burger with Mango Ketchup and Red Slaw image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pound buffalo meat, finely ground
1 cup bbq sauce (Mesa) or your favorite brand
Salt and pepper
2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 mango, peeled and coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch of ground cloves
1 habanero pepper, coarsely chopped
1/2 cup red wine vinegar
1 teaspoon honey
Salt and freshly ground pepper
1/2 large head red cabbage, finely shredded, divided
1 cup rice wine vinegar
2 tablespoons olive oil
1 tablespoon caraway seeds
Salt and freshly ground pepper
8 slices rye bread

Steps:

Divide the meat into fourths and shape into burgers. Brush on both sides with the bbq sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side.
For the ketchup: Use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature.
For the slaw: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.

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