Fresh Mango Balsamic Reduction Recipe – What is Balsamic Vinegar Reduction?

Please do not turn your nose up and say, “Ewww gross!” I have always taught Alyssa and Brittany that until you try at least one bite of something, you can’t say you don’t like it. You can’t know you don’t like it if you haven’t ever tasted it! See? It is very logical. This very simple condiment, Mango Balsamic Reduction, adds an elegant flavor that I just adore.

What Is Balsamic Vinegar?

Let me tell you some interesting information about how it all begins. Balsamic Vinegar is made from newly harvested Trebbiano white grapes.

They are boiled down to a dark concentrate which is about 30% of their original volume. The concentrate is aged slowly in wooden casks where the fermenting process intensifies the flavors of the balsamic vinegar. Over time, the vinegar slightly evaporates and the wood of the casks helps to add flavor to the final product. With the very expensive balsamic vinegars, the aging process takes at least twelve years or as many as twenty-five years. It is amazing that it is treated almost like wine.

What Is Balsamic Vinegar Reduction & How Is It Used?

With a little water, balsamic vinegar and heat, a thicker concentrated reduction can be created. This thick reduction will be sweet with an equal amount of tanginess.

Since the balsamic reduction is so thick and intense, it can be used in many ways such as:

• a soup garnish
• swirl into Greek yogurt
• drizzle on cheese
• a glaze on chicken
• drizzle over warm vegetables
• drip onto fresh fruit
• spoon over ice cream

Today, however, I am going to show you how to make a thinner balsamic reduction to use in lieu of a salad dressing and/or fish sauce.

The first step is to cook two pieces of Salmon, but leave the lemons out of the recipe.

Fresh Mango Balsamic Reduction

 

A mango is surely one of the best fruits I’ve ever tasted, so I love adding it to as many recipes as possible.

Mmmmm…juicy.

Peel and chop one ripe mango. If you can’t resist the urge to eat it, then go ahead and eat it. I bet that made you feel better didn’t it? Just make sure that no matter how many mangoes you chop and eat, that you end up with one ripe mango chopped for this recipe.

Open and smell the balsamic vinegar. Don’t take in a HUGE sniff or you will cough like crazy. Doesn’t it smell rich?

Add the water and balsamic vinegar to a small sauce pan.

Also add the mango that you chopped for the recipe. How many mangoes did you eat before you finally stopped enjoying the juicy Heaven of the luscious mango flesh? Oh my goodness, I love a ripe mango!

Bring mixture to a slow simmer while stirring frequently. Let the mixture reduce down to at least 3/4 to as much as 1/2 of the original amount of liquid. Stay attentive to the mixture to ensure that it doesn’t burn especially if it is cooked to a thicker consistency.

Sticky, gooey, sweet honey packaged so cutely in a bear shaped container. Do you buy the bear sometimes? I’ve started buying local honey because it is supposed to help with allergies plus it supports my community. I barely had enough honey in the bottom of my bear.

Once the mixture is reduced, continue to simmer, add honey and stir for a few more minutes.

If you let it simmer too long, it will turn to candy. Yeah, I have made that mistake. (rolling my eyes)

You can leave the fruit in large chunks, mash them with a fork or put the whole mixture in the blender to create a smooth puree. It is all just up to you because it will taste the same no matter which way you decide to serve it.

Now it is time for the fun part of the recipe…eating it.

Place the cooked salmon on top of a large salad made with various lettuce varieties, cucumbers, capers and Kalamata olives. Of course, if you don’t like those salad ingredients, choose different vegetables.

Drizzle the warm Fresh Mango Balsamic Reduction over the salmon and greens. Top with the uncooked chopped mango pieces.

It tastes slightly sweet.

It also tastes slightly tangy.

The rich reduction explodes with flavor…elegant flavor.

You will think that you are eating at a five star restaurant and that your food was prepared by the greatest chef in the world.

Fresh Mango Balsamic Reduction is AB-SO-LUTELY delicious.

This is a very simple recipe, so give it a try!

Fresh Mango Balsamic Reduction

Ingredients:

1 cup chopped mango or one large mango
1/2 cup chopped mango, not to be cooked
4 tablespoons water
4 tablespoons balsamic vinegar
4 tablespoons honey or agave nectar

Directions:

Add 1 cup chopped mango, water and balsamic vinegar in a small pan. Bring mixture to a slow simmer while stirring frequently. Let the mixture reduce down to at least 3/4 to as much as 1/2 of the original amount of liquid. Stay attentive to the mixture to ensure that it doesn’t burn especially if it is cooked to a thicker consistency.

Once reduced, continue to simmer, add honey and stir for a few more minutes. If you let it simmer too long, it will turn to candy.

You can leave the fruit in large chunks, mash them with a fork or put the whole mixture in the blender to create a smooth puree.

Place the cooked salmon on top of a large salad made with various lettuce varieties, cucumbers, capers and Kalamata olives. Drizzle the warm Fresh Mango Balsamic Reduction over the salmon and greens. Top with the uncooked chopped mango pieces.

 

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