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663 Healthier Absolutely the Best Chocolate Chip Cookies 20 mins 10 mins 30 mins 24 2 dozen cookies ½ cup butter, 1 kiwi, pureed, ½ cup brown sugar, ½ cup white sugar, 2 eggs, 2 teaspoons Mexican vanilla extract, 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 cup toasted oat cereal (such as Cheerios ®), smashed, 2 cups milk chocolate chips Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets. Cream together the butter, kiwi, brown sugar and white sugar in a large bowl, until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract. Combine flour, baking soda, and toasted oat cereal in a bowl; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake in preheated oven until light brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. 4 https://www.allrecipes.com/recipe/219436/healthier-absolutely-the-best-chocolate-chip-cookies/ /Desserts/Cookies/Chocolate Chip Cookie Recipes/ Total Fat 9g 12%, Saturated Fat 5g 27%, Cholesterol 30mg 10%, Sodium 119mg 5%, Total Carbohydrate 28g 10%, Dietary Fiber 1g 2%, Total Sugars 17g, Protein 3g, Vitamin C 3mg 16%, Calcium 34mg 3%, Iron 1mg 6%, Potassium 43mg 1% Prep Time: 20 mins, Cook Time: 10 mins, Total Time: 30 mins, Servings: 24, Yield: 2 dozen cookies
665 Sweet Salsa and Cinnamon Chips 20 mins 10 mins 30 mins 5 5 servings 10 frozen strawberries, 2 kiwi, peeled and chopped, ½ medium mango - peeled and diced, 1 ½ bananas, peeled and diced, 3 (12 inch) flour tortillas, canola cooking spray, 1 cup cinnamon sugar Preheat oven to 400 degrees F (200 degrees C). Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate. Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture. 4.6 https://www.allrecipes.com/recipe/142879/sweet-salsa-and-cinnamon-chips/ /Appetizers and Snacks/Snacks/Kids/Healthy/ Total Fat 6g 7%, Saturated Fat 1g 7%, Sodium 450mg 20%, Total Carbohydrate 94g 34%, Dietary Fiber 5g 17%, Total Sugars 12g, Protein 7g, Vitamin C 45mg 225%, Calcium 108mg 8%, Iron 3mg 15%, Potassium 392mg 8% Prep Time: 20 mins, Cook Time: 10 mins, Total Time: 30 mins, Servings: 5, Yield: 5 servings
669 Mango Jam 15 mins 30 mins 45 mins 24 3 cups 2 pounds ripe mangoes , 1 ½ cups white sugar, ¾ cup water, 3 saffron threads (Optional) Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes. Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes. Pour cooked jam into sterilized jars and seal according to canning directions. 4.7 https://www.allrecipes.com/recipe/142747/mango-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 19g 7%, Dietary Fiber 1g 3%, Total Sugars 18g, Protein 0g, Vitamin C 11mg 53%, Calcium 4mg 0%, Iron 0mg 1%, Potassium 59mg 1% Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Servings: 24, Yield: 3 cups
670 Mango-Habanero Chicken Wings 20 mins 1 hrs 33 mins 1 hrs 53 mins 10 30 wings 30 chicken wing sections, 1 (12 ounce) can mango nectar, ¼ cup brown sugar, 6 habanero peppers, stemmed, 2 tablespoons soy sauce, 1 tablespoon sriracha hot chili sauce, 1 tablespoon rice vinegar, 1 stick butter, 3 cloves garlic, minced, 2 tablespoons honey, 1 cup cornstarch, 2 cups vegetable oil for frying Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more. Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong. Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat. Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained. Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking. 4.5 https://www.allrecipes.com/recipe/261293/mango-habanero-chicken-wings/ /Appetizers and Snacks/Meat and Poultry/Chicken/ Total Fat 29g 37%, Saturated Fat 11g 53%, Cholesterol 80mg 27%, Sodium 367mg 16%, Total Carbohydrate 29g 10%, Dietary Fiber 1g 3%, Total Sugars 14g, Protein 19g, Vitamin C 5mg 25%, Calcium 23mg 2%, Iron 1mg 7%, Potassium 177mg 4% Prep Time: 20 mins, Cook Time: 1 hrs 33 mins, Total Time: 1 hrs 53 mins, Servings: 10, Yield: 30 wings
671 Mahi Mahi with Coconut Rice and Mango Salsa 30 mins 30 mins 2 hrs 4 4 servings 2 tablespoons olive oil, 1 ½ teaspoons soy sauce, 2 teaspoons lemon juice, 1 clove garlic, crushed, 2 teaspoons red pepper flakes, 1 teaspoon fresh ground black pepper , ½ teaspoon minced fresh ginger root, 2 tablespoons chopped green onion (Optional), salt to taste, 4 (4 ounce) mahi mahi fillets, 2 cups uncooked jasmine rice, 2 cups water, 1 cube chicken bouillon, 1 tablespoon butter (Optional), ¾ (14 ounce) can coconut milk, 2 tablespoons white sugar, 1 ½ teaspoons butter (Optional), 1 ½ tablespoons white sugar, 1 ½ cups fresh mango, cubed Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour. Preheat the oven's broiler and set the oven rack in the middle of the oven. Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa. 4.7 https://www.allrecipes.com/recipe/214541/mahi-mahi-with-coconut-rice-and-mango-salsa/ /Cuisine/Latin American/Caribbean/ Total Fat 29g 37%, Saturated Fat 18g 91%, Cholesterol 94mg 31%, Sodium 549mg 24%, Total Carbohydrate 107g 39%, Dietary Fiber 4g 14%, Total Sugars 21g, Protein 31g, Vitamin C 21mg 106%, Calcium 81mg 6%, Iron 8mg 43%, Potassium 888mg 19% Prep Time: 30 mins, Cook Time: 30 mins, Additional Time: 1 hrs, Total Time: 2 hrs, Servings: 4, Yield: 4 servings
672 Mango Bread 20 mins 1 hrs 1 hrs 30 mins 16 2 8x4x2-inch loaves 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, ½ teaspoon salt, 3 eggs, ¾ cup softened butter, 1 ¼ cups white sugar, 1 teaspoon vanilla extract, 2 cups chopped mango, ½ cup shredded coconut, ¼ cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans. Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 4.8 https://www.allrecipes.com/recipe/222325/mango-bread/ /Breakfast and Brunch/Breakfast Bread Recipes/ Total Fat 12g 15%, Saturated Fat 7g 33%, Cholesterol 58mg 19%, Sodium 312mg 14%, Total Carbohydrate 33g 12%, Dietary Fiber 1g 5%, Total Sugars 20g, Protein 3g, Vitamin C 6mg 29%, Calcium 17mg 1%, Iron 1mg 6%, Potassium 83mg 2% Prep Time: 20 mins, Cook Time: 1 hrs, Additional Time: 10 mins, Total Time: 1 hrs 30 mins, Servings: 16, Yield: 2 8x4x2-inch loaves
674 Maui Girl's Mango Pie 25 mins 45 mins 1 hrs 10 mins 8 8 servings pastry for a double-crust 9-inch pie, 4 cups peeled and sliced mango, ½ cup white sugar, 3 tablespoons cornstarch, 2 teaspoons lemon juice, 1 teaspoon ground cinnamon, 1 tablespoon butter, cut into small chunks Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie pan with half of the pie pastry. Set aside. Combine mango, sugar, cornstarch, lemon juice, and cinnamon in a bowl; stir until the sugar has dissolved. Transfer mango mixture into the prepared pie pan. Dot the mixture with the butter, then cover with the top crust. Pinch the edges of the top and bottom crusts together to seal. Cut several vents on the top crust. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. 4.7 https://www.allrecipes.com/recipe/219459/maui-girls-mango-pie/ /Desserts/Pies/Fruit Pies/ Total Fat 17g 21%, Saturated Fat 5g 24%, Cholesterol 4mg 1%, Sodium 246mg 11%, Total Carbohydrate 50g 18%, Dietary Fiber 3g 12%, Total Sugars 25g, Protein 3g, Vitamin C 24mg 118%, Calcium 16mg 1%, Iron 1mg 8%, Potassium 161mg 3% Prep Time: 25 mins, Cook Time: 45 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 8 servings
675 Healthy Fish Tacos with Mango Salsa 20 mins 15 mins 1 hrs 35 mins 8 8 tacos 1 mango - peeled, seeded, and chopped, 2 avocados - peeled, pitted, and chopped, 1 cup chopped tomato, ½ cup diced red onion, ½ cup diced red pepper, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons canola oil, 2 tablespoons brown sugar, 1 lime, juiced, 1 teaspoon cider vinegar, 1 dash hot pepper sauce, or to taste, salt and ground black pepper to taste, 8 taco shells, 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices, 1 teaspoon ground black pepper, 1 teaspoon paprika, ½ teaspoon salt, 2 tablespoons olive oil Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Heat taco shells in preheated oven until crisp, about 5 minutes. Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt. Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side. Place mahi mahi slices in taco shells and top with mango salsa. 4.8 https://www.allrecipes.com/recipe/233899/healthy-fish-tacos-with-mango-salsa/ /Cuisine/Latin American/Mexican/ Total Fat 18g 23%, Saturated Fat 3g 13%, Cholesterol 62mg 21%, Sodium 290mg 13%, Total Carbohydrate 24g 9%, Dietary Fiber 6g 20%, Total Sugars 8g, Protein 19g, Vitamin C 30mg 152%, Calcium 50mg 4%, Iron 2mg 11%, Potassium 778mg 17% Prep Time: 20 mins, Cook Time: 15 mins, Additional Time: 1 hrs, Total Time: 1 hrs 35 mins, Servings: 8, Yield: 8 tacos
676 Sweet and Kickin' Mango-Habanero Hot Sauce 25 mins 20 mins 45 mins 128 1 gallon or more 2 tablespoons extra virgin olive oil, 1 large sweet onion, chopped, 7 ripe mangoes, cored and chopped, 1 fresh peach, chopped (Optional), ⅓ cup honey, 15 habanero peppers, stemmed, or more to taste, ¼ cup yellow mustard, 2 ½ tablespoons salt, 2 ½ tablespoons paprika, 1 ½ tablespoons ground white pepper, 1 tablespoon ground cumin, ⅓ teaspoon ground allspice, ¼ cup light brown sugar, 1 ½ cups white vinegar, ½ cup apple cider vinegar Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined. Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers. 5 https://www.allrecipes.com/recipe/261294/sweet-and-kickin-mango-habanero-hot-sauce/ /Side Dish/Sauces and Condiments/Sauces/Wing Sauce Recipes/ Total Fat 0g 0%, Sodium 142mg 6%, Total Carbohydrate 3g 1%, Dietary Fiber 0g 1%, Total Sugars 2g, Protein 0g, Vitamin C 3mg 16%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 23mg 0% Prep Time: 25 mins, Cook Time: 20 mins, Total Time: 45 mins, Servings: 128, Yield: 1 gallon or more
681 Easy Mango Cake 15 mins 40 mins 1 hrs 25 mins 12 1 fluted tube pan 1 ripe mango, 1 (18.25 ounce) box yellow cake mix, 3 eggs, ½ cup water, ¼ cup vegetable oil, 2 tablespoons lime zest Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze. Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely. Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake. 4.3 https://www.allrecipes.com/recipe/242236/easy-mango-cake/ /Desserts/Cakes/Cake Mix Cake Recipes/Yellow Cake/ Total Fat 12g 15%, Saturated Fat 3g 13%, Cholesterol 50mg 17%, Sodium 308mg 13%, Total Carbohydrate 57g 21%, Dietary Fiber 1g 3%, Total Sugars 41g, Protein 4g, Vitamin C 5mg 27%, Calcium 68mg 5%, Iron 1mg 5%, Potassium 76mg 2% Prep Time: 15 mins, Cook Time: 40 mins, Additional Time: 30 mins, Total Time: 1 hrs 25 mins, Servings: 12, Yield: 1 fluted tube pan
684 Delightfully Exotic Mango Cake 15 mins 35 mins 50 mins 10 1 9x13-inch pan 1 ½ cups canned sweetened mango pulp, 1 cup white sugar, ½ cup margarine, 2 medium eggs, 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoons whole almonds, or as desired (Optional) Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes. Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish. Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes. 4.2 https://www.allrecipes.com/recipe/242162/delightfully-exotic-mango-cake/ /Desserts/Cakes/Sheet Cake Recipes/ Total Fat 11g 14%, Saturated Fat 2g 10%, Cholesterol 37mg 12%, Sodium 296mg 13%, Total Carbohydrate 48g 18%, Dietary Fiber 2g 8%, Total Sugars 20g, Protein 4g, Calcium 43mg 3%, Iron 1mg 8%, Potassium 54mg 1% Prep Time: 15 mins, Cook Time: 35 mins, Total Time: 50 mins, Servings: 10, Yield: 1 9x13-inch pan
685 Blackened Tuna Steaks with Mango Salsa 45 mins 10 mins 3 hrs 55 mins 4 4 steaks 2 tablespoons olive oil, 2 tablespoons lime juice, 2 cloves garlic, minced, 4 tuna steaks, 1 fresh mango - peeled, pitted, and chopped, ¼ cup finely chopped red bell pepper, ½ Spanish onion, finely chopped, 1 green onion, chopped, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper, seeded and minced, 2 tablespoons lime juice, 1 ½ teaspoons olive oil, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 tablespoon garlic powder, 4 tablespoons olive oil Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately. Charlotte's Mom 4.8 https://www.allrecipes.com/recipe/103535/blackened-tuna-steaks-with-mango-salsa/ /Seafood/Fish/Tuna/ Total Fat 25g 32%, Saturated Fat 4g 18%, Cholesterol 77mg 26%, Sodium 1233mg 54%, Total Carbohydrate 18g 7%, Dietary Fiber 4g 15%, Total Sugars 9g, Protein 42g, Vitamin C 38mg 190%, Calcium 85mg 7%, Iron 4mg 20%, Potassium 1096mg 23% Prep Time: 45 mins, Cook Time: 10 mins, Additional Time: 3 hrs, Total Time: 3 hrs 55 mins, Servings: 4, Yield: 4 steaks
688 Fresh Mango Muffins 20 mins 25 mins 45 mins 12 1 dozen muffins 1 ½ cups all-purpose flour, ¼ cup white sugar, 2 teaspoons baking powder, 1 pinch salt, 3 eggs, ¼ cup heavy whipping cream, ¼ cup unsalted butter, melted, 3 cups mango - peeled, seeded, and cubed Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. 3.9 https://www.allrecipes.com/recipe/232577/fresh-mango-muffins/ /Bread/Quick Bread Recipes/Muffin Recipes/ Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 64mg 21%, Sodium 102mg 4%, Total Carbohydrate 24g 9%, Dietary Fiber 1g 4%, Total Sugars 10g, Protein 4g, Vitamin C 12mg 58%, Calcium 63mg 5%, Iron 1mg 6%, Potassium 103mg 2% Prep Time: 20 mins, Cook Time: 25 mins, Total Time: 45 mins, Servings: 12, Yield: 1 dozen muffins
692 Real Indian Mango Chutney 30 mins 1 hrs 10 mins 3 hrs 10 mins 24 24 servings 2 ¼ cups diced fresh mango, ¼ cup salt, 2 ½ cups water, 2 ⅓ cups white sugar, 2 cups vinegar, ½ cup raisins, ½ cup chopped pitted dates, 2 cinnamon sticks, 2 teaspoons minced fresh ginger root, 2 teaspoons crushed garlic, 2 teaspoons ground dried chile pepper, 10 half-pint canning jars with lids and rings Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight. Drain and discard liquid from the mango. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.9 https://www.allrecipes.com/recipe/237069/real-indian-mango-chutney/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 0g 0%, Sodium 2mg 0%, Total Carbohydrate 27g 10%, Dietary Fiber 1g 3%, Total Sugars 26g, Protein 0g, Vitamin C 5mg 23%, Calcium 8mg 1%, Iron 0mg 1%, Potassium 71mg 2% Prep Time: 30 mins, Cook Time: 1 hrs 10 mins, Additional Time: 1 hrs 30 mins, Total Time: 3 hrs 10 mins, Servings: 24, Yield: 24 servings
693 Mango Chutney 10 mins 1 hrs 30 mins 1 hrs 40 mins 240 4 quarts 3 cups distilled white vinegar, 6 cups white sugar, 6 cups brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 4 teaspoons ground allspice, 1 teaspoon ground cloves, 2 teaspoons ground nutmeg, 5 small red hot chile peppers, seeded and chopped, 1 teaspoon kosher salt, 2 large onions, chopped, 3 cloves garlic, chopped, 1 cup golden raisins, 1 cup raisins, ½ cup fresh ginger root, chopped, 16 cups sliced, semi-ripe mangos, ½ cup sliced almonds In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour. Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal. 4.3 https://www.allrecipes.com/recipe/19842/mango-chutney/ /Side Dish/Sauces and Condiments/Chutney Recipes/ Total Fat 0g 0%, Sodium 13mg 1%, Total Carbohydrate 12g 4%, Dietary Fiber 0g 1%, Total Sugars 10g, Protein 0g, Vitamin C 5mg 23%, Calcium 6mg 0%, Iron 0mg 1%, Potassium 35mg 1% Prep Time: 10 mins, Cook Time: 1 hrs 30 mins, Total Time: 1 hrs 40 mins, Servings: 240, Yield: 4 quarts