Simple Mango Ketchup

This ketchup is great! Serve it with just about anything, pancakes, omelettes, potatoes, tempeh, and it will always compliment! Adapted from Mollie Katzen's Sunlight Cafe cookbook. Did you know mangoes are members of the sumac family and are related to cashews? In the tropical zones where they grow, mango groves are a real sight: the trees, with their thick umbrella of shiny leaves, form a true oasis-and the fruit grows like giant upside down lollipops on long stems, hanging down.

• Ready In: 35 mins
• Yields: 1 cup

Ingredients

• 1  medium  ripe mango (about 1 pound)
• 1⁄8 teaspoon salt
• 2  tablespoons brown sugar (packed)
• 2  tablespoons cider vinegar

Directions

1. Usng a sharp paring knife, carve the mango flesh from the pit, then remove and discard the peel. This might be a little messy. I always lick my fingers, shh, don't tell. 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,.
2. Place the pan over medium heat until the mango pulp begins to boil. Turn the heat down to low and simmer, uncovered, for about 10 minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes, stirring occasionally. Stir in the salt, sugar, and vinegar.
3. Continue to let the mixutre simmer, uncovered, for 10 more minutes, stirring once or twice during this time. Remove the pan from the heat, and let it cool for about 10 minutes.
4. Move to a tightly covered container and chill in refrigerator. It will keep for at least 3 weeks. Serve cold.