Mangoketchup Recipes

10 EASY MANGO RECIPES: MANGO SALAD & MORE!

Steps:

• Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
• In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

MANGO KETCHUP

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.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

PACK-AND-POUR MANGO SOUP

Steps:

• Cut the mango into a large dice.
• Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

MANGO-PEACH PRESERVES

Steps:

• Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
• Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
• Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

MANGO SEASONED CHICKEN

Steps:

• In a small dish stir together spices.
• Sprinkle both sides of chicken breasts with spice mixture.
• Heat margarine in a large nonstick frypan over medium high heat.
• Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
• Add mango and green onions.
• Cook, stirring, just until heated through, about 1 minute.
• Remove from heat.
• Sprinkle with salt, coriander and squeeze lime over.
• Serve immediately.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.