Mango Ketchup

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 07/24/19
Mango sliced and peeled
Jessica Shaver Photography / Getty Images
Prep: 15 mins
Cook: 45 mins
Chill: 8 hrs
Total: 9 hrs
Servings: 48 servings
Nutrition Facts (per serving)
16 Calories
0g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 16
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Mango Ketchup is from "The Great Mango Book" by Chef Allen Susser (Ten Speed Press). This tomato-less ketchup is made with mangos and spices cooked down to a velvety consistency. It makes a great condiment to serve with pork, seafood, and poultry.

The ketchup needs to stand overnight to let the flavors blend before using, so plan accordingly. For a history of ketchup, see the information after the recipe directions, below.

This recipe calls for raw sugar. Raw sugar is sugar that hasn't been processed into white sugar so its natural molasses content is intact. It's similar to brown sugar, except its flavor is lighter and the is more coarse (almost like kosher salt). 

Recipe reprinted with permission from The Great Mango Book by Chef Allen Susser (Ten Speed Press).

Ingredients

  • 4 medium mangos
  • 2 ounces vinegar
  • 1 tablespoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup raw sugar
  • 1/2 cup white wine
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 1 whole clove

Steps to Make It

  1. Peel 4 medium mangos (see the Chef's Note, below, for tips on peeling mangos) and discard the center pit. Remove pulp and purée in food processor or blender. Add 2 ounces vinegar, 1 tablespoon ground ginger, 1/8 teaspoon ground cinnamon, 1 teaspoon salt, 1/2 cup raw sugar, 1/2 cup white wine, 1/2 teaspoon ground allspice, 1/2 teaspoon cayenne pepper, and 1 whole clove. Purée until well combined.

  2. Pour the purée into a heavy saucepan and cook over low heat until the mixture has reduced and thickened. Remove from the heat and allow to cool.

  3. Strain the mixture through a fine sieve. Refrigerate overnight to allow the flavors to meld.

Chef's Note: Peel the mango, using a very sharp knife, as if it were a potato. Lay the fruit flat on the counter and slice lengthwise above and underneath the large seed. Trim off any fruit remaining on the seed. Discard seed and skin.