[CH] More Mango Sauces
Jim Weller (Jim.Weller@salata.com)
09 Feb 01 07:33:42 -0800
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mango Ketchup
Categories: Condiments, Sauces, Fruit, Chilies
Yield: 8 Servings
4 md Mangos
2 oz Vinegar
1 tb Ginger
1 ds Cinnamon
1 ts Salt
1/2 c Raw sugar
1/2 c White wine
1/2 ts Allspice
1/2 ts Cayenne pepper
1 Whole clove
Peel and clean the mango. Remove the pulp. Put the pulp in food
processor fitted with a stainless steel blade.
Add the remaining ingredients and pulse together.
In a heavy-sided saucepan, cook the mixture over a slow heat for 1
hour until w ll-reduced and thickened. Remove from the heat and let
cool.
Strain through a fine sieve. Refrigerate for 24 hours before using.
Recipe By: Allen Susser of Chef Allen's, Aventura, FL
From: Craig Schroeder FIDO National Cooking Echo D
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This last one is excellent....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: John's Papaya-Mango Salsa with Ginger
Categories: Tnt, Salsa, Relishes, Chilies
Yield: 4 Servings
1 Ripe papaya; peeled, seeded,
Chopped
1 Ripe mango; peeled, pitted,
Chopped
1 Red bell pepper, chopped
1 Yellow pepper, chopped
1 sm Red onion, chopped
1/2 c Finely chopped fresh
Cilantro
5 tb Canned papaya nectar
1 1/2 tb Fresh ginger, peeled and
Minced
1 1/2 tb Finely chopped jalapeno
Chiles
Combine all ingredients in a large bowl. Season salsa to taste with
salt and pepper. Cover and refrigerate at least 2 hours or up to 1
day ahead.
the Sedgwick County Extension Office
From: John Geckles
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Jim in Yellowknife