Mango Ketchup

Recipes

Mango Ketchup

Submitted By: Chef Mollie Katzen

Here’s a new twist on ketchup! It’s a beautiful tawny color and sweet-sour-delicious.

Vegetarian Quick Chef Collection

Ingredients

2 medium-sized ripe mangos (2 pounds) or 1 pound frozen unsweetened mango chunks

Dash of salt

2 tablespoons (packed) brown sugar

2 tablespoons cider vinegar

Directions

Use a sharp paring knife to carve the mango flesh from the pit, then remove and discard the peel. Transfer the mango to medium-small saucepan, and mash it with a fork or a masher until pulpy—it doesn’t have to be completely smooth. If you can use frozen mango, there is no need to defrost first.
Place the pan over medium heat, and cook until the pulp begins to boil. Turn the heat to low, and simmer uncovered for 10 minutes, stirring occasionally.
Stir in the salt, sugar, and vinegar, then simmer uncovered another 10 minutes, stirring once or twice. Remove the pan from the heat, and let it cool for about 10 minutes. At this point, you can mash it further or even press it through a sieve. You can also just leave it alone, if you prefer it to have some texture.
Transfer to tightly covered container and refrigerate. It will keep for at least 3 weeks.
Prior to serving, toast walnuts in the oven for 8-10 minutes at 350 degrees. Top the toasted walnuts, along with the mango ketchup, to everything from chicken breasts, to shrimps and scallops.