Mango lends a tropical taste to this spicy mustard. There are quite a few ingredients but making it is an easy ‘two step’ process. This is a versatile ingredient and is great used in marinades. I used it to make Mango Mustard Chicken Breasts 'en papillote'.
Ingredients (makes approx: 200ml of mustard)
1 x ripe mango, peeled and chopped into small pieces
1/2 a red onion, finely chopped
1/2 tsp each of: turmeric, garlic powder, ground ginger, hot chilli powder, salt
60ml dry white wine
60ml water
1 tbsp Hot English mustard
1 tbsp Dijon mustard
Salt to taste
Method
Ingredients (makes approx: 200ml of mustard)
1 x ripe mango, peeled and chopped into small pieces
1/2 a red onion, finely chopped
1/2 tsp each of: turmeric, garlic powder, ground ginger, hot chilli powder, salt
60ml dry white wine
60ml water
1 tbsp Hot English mustard
1 tbsp Dijon mustard
Salt to taste
Method
- Place all the ingredients in a pan and simmer for 20 mins or until the onion is softened and the mixture is reduced and thickened.
- Blend until smooth (I used a stick blender). Allow to cool and keep covered in the fridge.
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