FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
Here’s a new twist on ketchup! It’s a beautiful tawny color and its sweet-sour flavor makes it a perfect condiment for burgers, or as a marinade for grilled chicken.
Yield: 2 cups
2 medium-sized ripe mangos (2 pounds)
OR 1 pound frozen unsweetened mango chunks
Dash of salt
2 tablespoons (packed) brown sugar
2 tablespoons cider vinegar
Use a sharp paring knife to carve the mango flesh from the pit, then remove and discard the peel. Transfer the mango to medium-small saucepan, and mash it with a fork or a masher until pulpy—it doesn’t have to be completely smooth. If you can use frozen mango, there is no need to defrost first.
Place the pan over medium heat, and cook until the pulp begins to boil. Turn the heat to low, and simmer uncovered for 10 minutes, stirring occasionally.
Stir in the salt, sugar, and vinegar, then simmer uncovered another 10 minutes, stirring once or twice. Remove the pan from the heat, and let it cool for about 10 minutes. At this point, you can mash it further or even press it through a sieve. You can also just leave it alone, if you prefer it to have some texture.
Transfer to tightly covered container and refrigerate. It will keep for at least 3 weeks.
This recipe was created on behalf of the Smart Menu campaign, which aims to change the way America eats while providing individuals with the knowledge to make smart food choices.
( www.walnuts.org - Recipe Courtesy of Mollie Katzen )
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.