Applesauce Meets a Probiotic Playmate

I uncovered this delicious fruit sauce while testing frozen mango in my widening search for interesting froot chutneys. Froot chutneys you say? They are lacto-fermented fruit combos that also sharpen your tastebuds during the meal, just like a traditional cooked chutney does.

Put your fermentation hat on! You’re going to have a new fruit sauce to use along with applesauce.

Makes 1 Quart in a Fermentor Jar [Find jar top fermentors online. I created the Perfect Pickler and this recipe works for all types of fermentors.] Recipe can easily be halved and doubled.

INGREDIENTS: Refer to the Froot Chutney page to get up to speed on creating raw fruit chutneys. This is a very simple recipe taking only minutes to prepare, load and lock.

NOTE: This is an all mango froot chutney, but you need both green and ripe, frozen fruit* Freezing mango chunks produces a pulpy texture—perfect for this sauce

• mango, green – 1 LB, shredded, [1 large]
• mango, frozen – 1 LB, chunks
• pepper – 1/4 tsp, fresh ground is better
• vanilla extract – 2 tsp
• ginger, fresh – 1+ TBS, peeled, and finely grated
• sea salt – 1 TBS, scant [Himalayan or fine sea salt]
• optional spices – 1 tsp total [one or more cookies spices: cinnamon, nutmeg, cardamom]

INSTRUCTIONS:

1. Peel the green mango and shred
2. In a bowl toss the green mango with the ripe chunks along with the pepper, ginger, vanilla, and salt
3. Squeeze the mixture to create a juice
4. Load a washed one quart jar and seal according to your fermentor instructions.
5. Keep at room temperature [upto 75º] for three days
6. Empty the contents into a food processor and pulse to create an applesauce-like texture
7. Keep refrigerated

* I created this recipe for all of us mango growers who have too many green mangoes. Now we can freeze some of the ripe ones and combine with our plenitude of green ones to create a sauce that is right up there with applesauce.

Recipe by B. Hettig