4 medium mangos, ripe
2 ounces (1/4cup) 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
- Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
- Add the remaining ingredients and pulse together.
- 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.
- Strain through a fine sieve. Refrigerate for 24 hours before using.
12 oz (1 1/2 cups) tomato paste
|Place all ingredients in a large pot. Its best to cover the pot because the mixture is thick and will begin to splatter as it cooks.|
Cook for 10-15 minutes over low heat.
|Blend all ingredients til smooth sing an immersion blender. (This could be done before cooking in a bowl blender)|
|Cook for another 5 minutes. Remove from flame and allow to cool.|
|Finished product ready to use.|
Add 1 tbsp prepared jerk seasoning to 1 cup of jerk seasoning for Jerk Ketchup.
I tried to think of a solution. Found a simple recipe on Cuisinart.com . That was the recipe I decided yo work from. I looked up heavy cream substitutes (1/3 cup butter, 3/4 cup milk whipped together for cooking.) . I also found out that coconut milk is a good substitute for heavy cream then the light bulb went off, coconut ice cream. I would just use 2 ¼ cup coconut milk, ½ cup sugar and 1 tbsp vanilla.
Freeze in ice cream machine and follow manufacturers instructions.
The coconut was very valuable growing up. I can hardly think of a dish were coconut could not be used. Even the plant itself had many practical uses. Coconut oil for me was not just for cooking but for lotioning the feet and oiling the hair. Not to mention that it smell sooo good.
Homemade coconut oil using 1 -400 ml (13.5 oz) can Grace Foods Coconut milk. Makes just about 2 Oz's and takes just about 20 minutes