Mango Ketchup recipe


4 medium mangoes.
1 whole clove.
2 oz of vinegar.
½ cup of sugar.
½ cup of white wine.
1 tablespoon of ground ginger.
1 teaspoon of salt.
½ teaspoon of ground allspice.
½ teaspoon of cayenne pepper.
Pinch of ground cinnamon.


Peel the mangoes and discard the middle pit.

Remove pulp and purée in a food processor or blender.

Add all of the remaining ingredients and purée until thoroughly combined.

In heavy saucepan, cook the mixture over low heat until reduced and thickened.

Remove from heat and allow to cool.

Strain mixture through a fine sieve.

Refrigerate for 8 hours or overnight to allow flavors to meld.

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Published by Starsol