- Prep time 8 hours 30 minutes
- Makes about 1½ c
I know I am in the minority here, but I've never been a fan of ketchup. On great fries or onion rings, yes! But otherwise, no thanks. Mustard, on the other hand, oh mustard. It is definitely my favorite condiment. I must have gotten this quirk from my father because each of us keep a buffet of mustards in our respective fridges, exchange new finds as gifts, and are often teased for "having a little __ with your mustard."
In any case, mustard is gooood. If you've ever looked at my blog or even my previously added mango entries, you might get the (very correct) sense that Ataulfo/champagne mangoes are like siren songs to me. Fully obsessed, I look to use them everywhere. Simply peeled and pureed make a marvelous treat but you can be equally fancy with them and they still sing.
Marrying these two flavor loves seemed a natural progression. Additionally, I was inspired by boulangere's mango ketchup and Emeril's homemade mustard. Emeril's recipe served as a rough foundation for this mustard o' mine.
**Great served with salmon burgers or on a ham sandwich. —em-i-lis
Test Kitchen Notes
I knew I wanted to test this as soon as it was chosen for a Community Pick. Condiments - love them all, including ketchup! Veteran Food52 member em-i-lis, has another winner. Sweet, but not overly. Mustardy - yes but the fruity flavor of the mangoes mellow it out. This sauce was delicious on grilled hotdogs with my remaining testing mangoes and some chili peppers. So easy to make and can be adjusted to your taste buds. I prefer more mustard flavor. My husband said it would be a great dipping sauce for coconut shrimp. I was thinking everything - french fries, mixed in with a chicken salad, or thinned out with olive oil for a salad dressing. So tasty & easy - no excuse not to try. —sexyLAMBCHOPx
yellow mustard seeds
plus 2 teaspoons black mustard seeds
allspice berries, coarsely ground
white peppercorns, coarsely ground
apple cider vinegar
white wine (I used Gruner)
chopped Vidalia onions
1½ - 2
Ataulfo (champagne) mangoes, peeled and chopped
- In a glass bowl, combine the first 7 ingredients (yellow mustard seeds through Vidalia onions). Cover with plastic wrap and refrigerate for 8 hours, or overnight.
- Pour the mixture into a clean 32 oz yogurt tub (or a similarly vertical vessel) and add the chopped mango (2 if you only used the large sides but didn't pare around the seed; 1½ if you did trim the entire fruit), brown sugar and honey. Puree with an immersion blender to your desired chunkiness. Serve or chill.