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

by Sherry Riter in Cooking  ,Food,Recipe,Sauces - Dressings

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.

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.

aging balsamic vinegar

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.

fresh, ripe, juicy, delicious mango

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

Balsamic vinegar aged in oak casks

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

balsamic vinegar and water in 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!

balsamic vinegar, water and mango in a small sauce 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.

reduce the liquid mixture

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.

honey in the bear

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

I actually spilled a bunch of honey LOL

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.

cooked salmon on top of a large salad

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

warm Fresh Mango Balsamic Reduction drizzled over the salmon and greens

It tastes slightly sweet.

Can you see the capers and Kalamata olives?

It also tastes slightly tangy.

I was so hungry while trying to take these photos

The rich reduction explodes with flavor…elegant flavor.

Want a bite so you can experience the 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.

I definitely know how to load the fork

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

Fresh Mango Balsamic Reduction

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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This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 19 comments… read them below or add one }

1 Skip_D March 23, 2012 at 5:30 am

You continually amaze me with your culinary prowess & creativity! This looks & sounds delightful! …ohhh, & your photographs are a paragon of tantalizing clarity! Outstanding!

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2 The Redhead Riter March 23, 2012 at 5:31 am

Thank you Skip! Your comment sounds like something I could put on the back of my cookbook!!!! 🙂

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3 Stéfan March 23, 2012 at 7:52 am

I believe you… this looks AB-SO-LUTELY delicious!

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4 The Redhead Riter March 23, 2012 at 8:00 am

Thanks! And don’t forget….VERY EASY!!!

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5 victoria March 23, 2012 at 9:31 am

stopping by via friendship friday…
this sounds awesome ~ something i want to try!
i’m afraid i won’t be able to get past the mango part 😀
thanks for the warning ~ have a great weekend!
~victoria~

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6 The Redhead Riter March 23, 2012 at 9:34 am

Thanks Victoria! The solution to your mango problem…buy a WHOLE bunch and eat them until you are totally full! 🙂

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7 victoria March 23, 2012 at 9:33 am

p.s. thank you for the explanation about balsamic vinegar…
now i know the rest of the story…….

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8 Kathy Perry March 25, 2012 at 7:32 pm

I can’t wait to try your mango balsamic on my salmon we caught in Alaska. Your pictures are amazing but I always knew you were talented just not to this extent.

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9 The Redhead Riter March 25, 2012 at 7:48 pm

Thank you Kathy!!!!!!!! {{{hugssss}}}

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10 Doylene Brents March 26, 2012 at 1:17 pm

Your blog pictures are great. The recipe sounds good too. I have taken the follow on FB off my blog because every time I follow someone I get too much spam from them. Let me know if you don’t do that and I will follow you. I couldn’t find another way to follow but I did tweet.

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11 The Redhead Riter March 26, 2012 at 1:18 pm

Thanks Doylene!

LOL There are a lot of people who spam on Facebook, but I’m not one of them. I abhor spam! I just deleted 35 spam comments today! Ugh!

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12 Doylene Brents March 26, 2012 at 1:19 pm

I’m following you on Twitter.

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13 The Redhead Riter March 26, 2012 at 1:20 pm

Thank you Doylene! I’m following you back!

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14 Create With Joy April 1, 2012 at 7:21 pm

Ahh, the Red-Headed Temptress – err, I mean The Redhead Riter – is at it again! Thanks for sharing this fabulous and informative recipe at Inspire Me Monday at Create With Joy!

I LOVE the new look of your site by the way! 🙂

Look forward to seeing what you’re whipping up this week!

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15 The Redhead Riter April 1, 2012 at 7:30 pm

Me? Tempt? Joy! How could you think such a thing? 😉

I try hard to remember to enter my recipe in your Linky! LOL

I’m glad you like the blog’s new look – I am TOTALLY loving it!!!

This week’s recipe is very STICKY. LOL I already made the ___________ and taken all the pictures. Super fun recipe!!!

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16 Jo April 2, 2013 at 8:33 pm

Thank you so much for this recipe! I’m on the Cohen’s program, so I substitute artificial sweetener for the honey but it’s just as yummy. 🙂

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17 Sherry Riter April 2, 2013 at 8:53 pm

😀 I’m so glad you love the taste! It is one of my very favorites.

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18 Anne September 1, 2013 at 11:29 am

Hi Sherry,
This looks amazingly good. But then, I have not been disappointed by any of your recipes!
Your tutorials make the recipes easy to follow and the pictures make me drool. LOL
I’ve made a few of your recipes for friends and family and have gotten standing ovations every time! Thanks for making me look good. LOL And of course, I share my source… so now those folks all love you too!

Thank you so much for sharing these gems…
-Anne

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19 Sherry Riter September 4, 2013 at 12:50 pm

Thank you Anne!!! I try really hard to make the recipe tutorials easy to follow because if no one can understand them, the whole purpose of posting them would be for nothing!!!

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