Apple Mango Sauce

As every year, we ended up getting around 20 kg of apples from various places. This year these apples end up in apple butter, normal apple sauce, and apple mango sauce. Growing tired from the same old apple sauce recipe from “Die Gute Küche 1” (a really good recipe by the way…), I wanted to try something new. So I ended up making apple mango sauce which ended up in giving a nice twist to the whole story. With the mango, the apple sauce becomes more round and balanced out, without being to much mangoy. For a mangoy version, see the tip in the recipe below:

Recipe for Apple Mango Sauce

Scale the recipe according to your needs…

Dice the apples and throw them in a large pot (you can keep the skin on and seeds in, if you are using a ”Passiersieb: Fleissiges Lieschen” - see my post on Raspberry jam for more information). Remove mangos from can and keep the sugar sirup. Add mangos to the pot. Add the lemon juice to the apples and mango in the pot. In a separate pot, add the sugar sirup from the canned mango, 1 l of water, the sugar and the cinnamon sticks. Bring it to a boil for around 5 minutes until all the sugar is dissolved and the cinnamon infused the liquid. Then add the liquid to the pot with the apples and mangos and boil the apples until soft.

Strain the cooked apples and mangos together with all the liquids through the “Fleissiges Lieschen” (if you are not using one, you can skip this part) to remove all the skin and seeds. You can either stop here if you consider the apple sauce to have the right consistency or like me, continue by further blending the sauce with a hand-held blender (if you did not use the “Fleissiges Lieschen” you need to do this anyways).

Bring the apple sauce again to a boil and fill in glasses. Turn the glasses upside down.

Alteration:

If you want to have a more mangoy apple sauce, add one or two cans of mango pulp to the apple sauce. If you do this, you need to reduce the amount of sugar and water by around 20%.