The Washington Post

Mango Ketchup

Mango Ketchup 1.500
Dec 24, 2008

This condiment pairs nicely with Cured Tenderloin of Beef.

Make Ahead: The ketchup can be made up to 5 days in advance and refrigerated.

Servings: 1.5 cups
  • Flesh of one 1-pound ripe mango, coarsely chopped
  • 2 tablespoons store-bought mango chutney, such as Patak's Major Grey brand
  • 2 tablespoons ketchup
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon white wine vinegar
  • 4 drops hot pepper sauce (or more to taste), such as Tabasco brand

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Combine the mango, chutney, ketchup, soy sauce, vinegar and hot pepper sauce to taste in a blender or food processor. Pulse until smooth. Transfer to a small container, seal and refrigerate until ready to use.

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Recipe Source

Adapted from "Aquavit and the New Scandinavian Cuisine," by Marcus Samuelsson (Houghton Mifflin, 2003).

Tested by Jane Black.

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Nutritional Facts

Calories per 2-tablespoon serving: 32

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 86mg 4%

Total Carbohydrates: 8g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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