Mango Ketchup
Elevate your condiment game with this tangy-sweet Mango Ketchup! Combining the tropical richness of ripe mangoes with the zesty tang of white vinegar and warm spices like allspice, cinnamon, and cloves, this homemade ketchup offers a bold twist on the classic. A hint of grated ginger and minced garlic adds aromatic depth, while optional cayenne pepper brings a subtle kick for those who love a touch of heat. Perfectly smooth and versatile, this vibrant sauce pairs beautifully with fries, burgers, grilled meats, or even roasted veggies. Ready in just 45 minutes, this preservative-free, refrigerator-friendly recipe is a must-try for condiment enthusiasts looking to add a gourmet flair to their meals!
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Recipe Information
Ingredients
- 2 cups ripe mangoes, peeled and diced
- 0.5 cups white vinegar
- 0.5 cups brown sugar
- 0.25 cups water
- 0.25 cups tomato paste
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 0.5 teaspoons ground allspice
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.25 teaspoons ground cayenne pepper (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, combine the diced mangoes, white vinegar, brown sugar, and water. Stir to mix evenly and place the pan over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally. Cook for 10 minutes or until the mangoes soften and start to break down.
Add the tomato paste, grated ginger, minced garlic, allspice, cinnamon, cloves, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate the spices.
Reduce the heat to low and continue to cook for another 15-20 minutes, stirring occasionally to prevent sticking. The mixture should thicken slightly.
Remove the saucepan from the heat and allow the mixture to cool for 5-10 minutes.
Transfer the cooled mixture to a blender or food processor. Blend until smooth and creamy. If the sauce seems too thick, add a tablespoon of water at a time until the desired consistency is reached.
Once blended, taste the ketchup and adjust seasonings if needed. For more sweetness, add a pinch of sugar. For more tang, add a splash of vinegar.
Transfer the mango ketchup to clean, airtight jars or containers. Let it cool completely before storing in the refrigerator.
Store in the fridge for up to 2 weeks, and serve as a condiment for fries, burgers, grilled meats, or roasted veggies.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 144.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
