Tag Archives: mango

Berry Mango Chia Jam

Berry Mango Chia Jam | stupidesaypaleo.com

If you’ve been around the blog for long enough, you may notice I use chia seeds from time to time to create very lightly sweetened puddings. This time, I paired them with fresh fruit to make something that’s a jam-like consistency with no added sugar. Feel free to switch up the berries with other fruit!

Makes: 2 cups

Ingredients for Berry Mango Chia Jam

  • 1/2 cup (100 grams) diced mango
  • 3/4 cup (150 grams) blueberries
  • 1 cup (225 g) chopped strawberries
  • 4 Tablespoons chia seeds

Directions for Berry Mango Chia Jam

  1. Add the fruit to a small saucepan. Cook over medium-low heat until it has softened.
  2. Slowly stir in the chia seeds until they’re evenly incorporated. The “jam” will continue to thicken as the seeds absorb moisture.
  3. Store in a tightly covered container in the refrigerator.

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Berry Mango Chia Jam | stupidesaypaleo.com

Paleo Peach Mango Ginger Chutney

Paleo Peach Mango Ginger Chutney | stupideasypaleo.comWhen I made my Coconut Wild Boar Burgers, I was searching for the perfect accompaniment. Peaches were calling to me because they’re in season and juicy and pair really well with pork, so I created this Paleo peach chutney to put on top almost like a relish. Chutney, traditional to Indian cuisine, is a condiment that combines fruit, vinegar, sugar and spices. Being Paleo, I left out the sugar and instead of using oil, I stirred in ghee for a rich buttery flavor.

Putting vinegar, onion and garlic in with fruit may sound weird but it gives just the right counterbalance to the fruit’s sweetness.

Prep time: 10 min     Cook time:  10-15 min     Makes: ~2 cups

Ingredients for Paleo Peach Mango Ginger Chutney 

  • 2 Tablespoons ghee
  • 1/4 cup onion, minced
  • 3 peaches, diced
  • 1/4 cup mango, diced
  • 1 garlic clove, crushed
  • 1 Tablespoon orange juice
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Zest from 1 orange

Directions for Paleo Peach Mango Ginger Chutney

  1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes. 
  2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.)Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy. Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

4. Spoon over pork burgers or chops, chicken or even salmon. Paleo Peach Mango Ginger Chutney | stupideasypaleo.com

Paleo Sweet and Sour Sauce

Paleo Sweet and Sour Sauce | stupideasypaleo.comThis four-ingredient dipping sauce, perfect for chicken, has the right balance of sweet and sour without using any added sugar. Even better, apricots are in season during late spring / early summer so finding them fresh in the market should be easier now than at any other time during the year. Score!

Prep time: 10 min     Cook time: 10-15 min    Makes: a little over 2 cups

Ingredients for Paleo Sweet and Sour Sauce 

  • 4-5 large ripe fresh apricots, pitted (about 2 cups chopped)
  • 1/2 cup fresh mango, chopped
  • 1″ piece of ginger, peeled and sliced into thin rounds
  • 1/4 cup apple cider vinegar

Paleo Sweet and Sour Sauce | stupideasypaleo.com

Directions for Paleo Sweet and Sour Sauce

  1. In a medium saucepan over medium heat, cook the apricots, mango, ginger and apple cider vinegar until the fruit softens, about 10 minutes. Stir occasionally.
  2. Fish out the ginger slices with a spoon (or if you want a bit of spiciness to your sauce, leave a few slices in).
  3. Puree the mixture using an immersion blender, food processor or blender. If you want a smooth sauce, puree until there aren’t any chunks of fruit.
  4. To thin the sauce, add a bit more apple cider vinegar. To thicken the sauce, reduce over low heat in the pan until it’s to your desired consistency.
  5. Serve as a dipping sauce, warm or cold. Also, I brushed a baked chicken with the sauce in the final 5 minutes of cooking and broiled it until it browned a bit.