Hi all. I have a very noobish question regarding using mango's in sauce. I made a mango habanero sauce about a month ago, and didn't care for the flavour at all. No sweetness at all. I was using store bought mango's, and didn't take the time to let them ripen. My question is, would I be better off letting the mango's ripen before using them? All mango's I've seen in the stores around here are green, yet to find any ripe available at all. Would this aid in adding the sweetness I'm looking for? Any help is appreciated.
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Noob question about mango's
- Thread starter MeatHead1313
- Start date
absolutely. unripe mangoes taste kinda soapy or detergent-like to me, not a desirable flavor at all. once they ripen--i usually let mine get very soft--the sweetness comes out. just let them sit on your counter for a week or so, they will ripen. but if i were you, i'd make sure you like the flavor of a ripe mango before putting it in a sauce.
what ratio of mangoes to the rest of the ingredients did you use?
pineapple would be another consideration for you if you are looking for a tropical sweetness.
what ratio of mangoes to the rest of the ingredients did you use?
pineapple would be another consideration for you if you are looking for a tropical sweetness.
1st taste the mangoes before adding, allways taste your ingredients before making something!
saying here in my town in Belgium : What a waste if u dont taste (before cooking or serving the dish)
tip : U can allways add a bit of honey to your sauce to sweeten it up (doesent go bad at all as it has enzymes that are against spoiling).
saying here in my town in Belgium : What a waste if u dont taste (before cooking or serving the dish)
tip : U can allways add a bit of honey to your sauce to sweeten it up (doesent go bad at all as it has enzymes that are against spoiling).
Thanks for the info. Thought that was the case but just wanted to make sure. And definitely love ripe mango. Always had mango trees around us while growing up back in Australia. Can't remember the ratio's offhand, but I know it was 15 or 16 habs, 3 mango's, onion, garlic and vinegar. Will let them ripen next time.hoibot said:
Appreciate the info. Will definitely have to remember that saying!DevilsEyes said:
+1 to all advice.
If you haven't pitched it yet you could try adding some Agave Nectar to the sauce, reheating and bottling it again. Using a lighter color one will give some sweetness back to the sauce without completely changing the flavor profile much. Pineapple was already mentioned and adding some fresh pineapple with a bit or Orange Juice would also add the sweetness back and also influence the tropical notes of the sauce a bit more.
JMHO,
RM
If you haven't pitched it yet you could try adding some Agave Nectar to the sauce, reheating and bottling it again. Using a lighter color one will give some sweetness back to the sauce without completely changing the flavor profile much. Pineapple was already mentioned and adding some fresh pineapple with a bit or Orange Juice would also add the sweetness back and also influence the tropical notes of the sauce a bit more.
JMHO,
RM
Interesting bit of info on mangoes: I bought a case of champagne mangoes and got tired of carving them up everytime I ate one. So, I started just slicing the flesh off of the seed, then scraping the flesh off of the skins with my teeth. Worked pretty good. My lips started feeling weird. Then lost feeling. The next day, my skin was peeling off. I remembered reading a long time ago that mango skins contain the active chemical in Poison Ivy, urushiol. Looked it up, and yep, mango skins contain urushiol.
So, be careful with mango skins, kids! At least if you are sensitive to poison ivy.
So, be careful with mango skins, kids! At least if you are sensitive to poison ivy.
Thanks for the info. Haven't pitched it yet, but not sure I want to add anything to it and try again or pitch it. Will the added pineapple or agave nectar help mask the green mango taste? That's the main issue I have with it.RocketMan said:
Didn't know that. I've known quite a few people back home that had issues with the sap from the trees though if it touched them. Always heard it was an allergic reaction though. I wonder if this was the real reason?chsy83 said:
I use the Yellow Manila Mangoes ...very sweet, when making a yellow hot sauce,(Scotch Bonnet or Hab based). I like the Green Mangoes added with Chayote in a Calypso type sauce thats usually higher heat with less sweetness.......dried fruit also works. Very concentrated flavor per volume ...less acidity needed when adjusting the ph.