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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
Serves 8


    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.  
( - Recipe Courtesy of Mollie Katzen )


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