Simple Mango Ketchup Recipes

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.

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.

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.

Steps:

• In a skillet, saute the onion, ginger, and garlic in the oil until soft.
• Add the remaining ingredients, except the lime juice and salt.
• Cover and simmer over low heat, stirring frequently, for 20 minutes.
• Remove from the heat and puree in a blender or food processor until smooth.
• Stir in the lime juice and the salt. The ketchup should be a little thinner than you desire, as it will thicken as it cools.
• Use chilled or at room temperature.