Mango Ketchup

I have made this several times and love it. I found this recipe in a copy of Chef magazine. I was created by Allen Susser. Its really nice used in many of the same was a tomato ketchup.

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

  1. Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade.
  2. Add the remaining ingredients and pulse together. 
  3. 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.
  4. Strain through a fine sieve. Refrigerate for 24 hours before using.

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