Mango catsup is a sweet, tangy, and slightly spicy fruit ketchup inspired by Filipino and Caribbean cooking. Think of it as banana catsup’s tropical cousin — bright, bold, and perfect on grilled chicken, fish tacos, and spring rolls.

Recipe Overview

A colorful spread of traditional Filipino cuisine
A colorful spread of traditional Filipino cuisinepublic domain
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: About 2 cups

Ingredients

Tangy green mango chutney, a beloved tropical condiment
Tangy green mango chutney, a beloved tropical condimentcc by-sa 4.0
  • 3 large ripe mangoes, peeled and diced (about 3 cups)
  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 3 cloves garlic, minced
  • 1/2 medium onion, diced
  • 1 small red chili (like Thai or Fresno), seeded and minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons water

Instructions

  1. Heat the oil in a saucepan over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
  2. Add the minced chili and turmeric. Stir for 30 seconds until fragrant.
  3. Add the diced mango, vinegar, sugar, salt, and water. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until the mango is completely soft and the mixture has thickened.
  5. Remove from heat and blend until smooth with an immersion blender or in a countertop blender.
  6. Taste and adjust — add more sugar if too tart, more vinegar if too sweet.
  7. Cool and transfer to a jar. Refrigerate for up to 3 weeks.

Tips

  • Use the ripest mangoes you can find — champagne (Ataulfo) mangoes work best for their smooth, fiberless flesh.
  • Skip the chili for a kid-friendly version, or double it if you like heat.
  • If you enjoy fruit-based condiments, try our banana catsup recipe next.

Find more fruit catsup variations on our catsup recipes page.