Recipezaar: Mango,Canning recipes

Mango and Jalapeno Jelly

Thu, 24 Apr 2003 20:05:29 -0400

A taste of the tropics! Delicioso! -- posted by Sharon123

Spicy Mango Ginger Chutney

Thu, 21 Aug 2003 20:03:40 -0400

Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too. -- posted by Sharon123

Dark Mango Chutney

Fri, 30 Jan 2004 20:00:16 -0500

This takes time but is very much worth it. A great mango chutney that my family loves. -- posted by Missy Wombat

Mango Chutney

Mon, 05 Sep 2005 12:54:55 -0400

Don't let all the ingredients fool you, this is so easy to make, just simmer all ingredients, cool and enjoy! This has a sweet and hot taste, it is an excellent recipe for chutney, and goes wonderful with chicken dishes. Plan ahead this needs to be refrigerated overnight before cooking. You can store it in the fridge for a couple of days or for longer storage you can process and can (see note on bottom). This is one of those recipes that you either love or hate, we happen to really like this at our house, I hope you do to! -- posted by KITTENCAL

Mango Spread

Thu, 03 Nov 2005 20:07:55 -0500

Lovely served on toast or as a fill for cakes -- posted by Jewelies

Tropical Fruit Conserve - S

Thu, 31 Aug 2006 21:26:42 -0400

Got this from the Slenda® site. Will be making it as soon as I can find dry-roasted macadamia nuts! Found them! CVS has them, and at a great price. -- posted by Nana Lee

Chile-Banana-Mango Ketchup

Wed, 13 Sep 2006 19:15:29 -0400

Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. -- posted by Chef Sean #2

Exotic Mango Banana Jam Delite

Fri, 11 May 2007 14:57:58 -0400

This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread. Love to see what you do with it! Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;) -- posted by ~Rita~

Mango-Orange Jam

Tue, 04 Dec 2007 01:21:13 -0500

A delightful tropical combination sure to tempt your taste buds. English muffins will never be the same! Thanks to Georgeanne Brennan for her *Christmas Sweets* cookbook! -- posted by Debber

Mango Raspberry Jam

Wed, 16 Apr 2008 18:28:53 -0400

Could sub blueberries for raspberries -- posted by Nana Lee

Mango Jam

Tue, 28 Apr 2009 01:52:51 -0400

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.) -- posted by Saeriu

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~