Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp. peanut oil
- 8 ripe mangos, chopped
- 1/2 cup diced white onion
- 1/2 cup diced carrot
- 2 fresh orange habanero chilies
- 1/2 cup champagne vinegar
- 1/2 cup ketchup
- 1/4 cup sugar
- salt to taste
- =
Directions
Heat the oil in a saucepan. Add the mangos, onion, carrot and chilies. Cook for about 10 minutes over medium heat. Deglaze with vinegar, and add ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35 to 45 minutes. Remove from heat and season with salt. Transfer to a blender and pulse. Strain through a medium strainer. If the sauce is too thick, add a little water to thin.