Mangoes have a terrific capacity to harmonize with both sweet and
savory foods. This ketchup is a good example. Serve it with just
about anything--pancakes, omelets, potatoes, tempeh--and it will
always be a delicious fit.
1 medium-sized ripe mango (1 pound)
1/8 teaspoon 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.
(The process will be a bit messy.) Transfer the mango to a small
saucepan, and mash it with a fork or a masher until pulpy--it
doesn't have to be completely smooth.
- Place the pan over medium heat until the mango pulp begins to
boil. Turn the heat to low, and simmer, uncovered, for 10 minutes,
stirring occasionally. Stir in the salt, sugar, and vinegar.
- Continue to let the mixture simmer, uncovered, for another 10
minutes, stirring once or twice during this time. Remove the pan
from the heat, and let it cool for about 10 minutes.
- Transfer to a tightly covered container and refrigerate. It
will keep for at least 3 weeks. Serve cold.