Kitchen and More

Jungle Pulp Mango Butter


mango butter


1 cup of Jungle Pulp Mango Puree

2 cups of fresh mango cut in 1pieces

1 tbsp fresh lemon juice

Pinch of salt


1) Combine ingredients in a heavy bottomed, medium sized pot.

2) Heat on medium until the mixture comes to a rolling simmer.  Stir and reduce heat to low.

3) Cook the mangos until they have broken down and have a jam-like consistency. This will take up approximately 2+ plus hours.  Stir often to assure mangos and puree do not burn or stick to the bottom of the pot.

4) Once the mixture has reached the desired, thickened consistency, remove from heat.  Transfer to a glass bowl to cool.  Refrigerate in an airtight container.

Enjoy over toast, muffins, pancake, ice cream and even grilled meat.


Homemade Mustard w/ Jungle Pulp Mango Puree  

mango mustard

Servings Makes 16 to 18 oz


Step 1

 6 tablespoons yellow mustard seeds

 2 tablespoons brown mustard seeds

 4 tablespoons Jungle Pulp Mango Puree for the seed hydration

 1/3 cup White Balsamic Vinegar

 1/3 cup water

 6 slices Jalapeno (optional)


Step 2


 1 1/3 cup of Jungle Pulp Mango Puree (for blending and sweetness)

 1 teaspoon salt


Base Seed Prep:

  • Place mustard seeds, 1/3 cup water, 4 Tbsp of Jungle Pulp Mango Puree, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to 3 days.


  • Place mustard seed mixture, 1/3 additional cup of Mango Puree and salt into a blender.
  • Whirl mustard mixture in a blender until smooth. Taste and add additional 1 cup of Jungle Pulp Mango Puree to taste.
  • Store in covered container refrigerated for up to a month


Mango & Coconut Shrimp Tacos

mango taco shrimp



1 tsp of ground ginger

Fresh ground pepper (3 or 4 turns)

1 tbsp of kosher salt

½ tsp garlic powder

¼ tsp all spice

Mix together in a bowl.


12 medium sized tail on raw shrimp (remove the tails)

Mix shrimp in with the rub until coated well.


2 tbsp coconut milk

¼ cup of Jungle Pulp Mango Pulp

Cilantro leaves


Coconut flakes

Diced tomatoes



Place 1 tbsp of olive oil in a pan and cook shrimp until translucent. Then add 2 tbsp of coconut milk and blend over low heat. Then add ¼ cup of mango pulp and blend until incorporated well. Just before removing from heat add several cilantro leaves. Mix in and remove from the heat.

Place in taco holder or plate the tortillas and start building the tacos.



  • Corn tortilla

  • Shrimp with a little of the sauce

  • Guacamole

  • Coconut flakes

  • Diced tomatoes


  • Cilantro leaves

  • Lime squeeze


Serve hot.

Spicy Mango Habanero Wings

1 lb. chicken wings
¾  cup Jungle Pulp Mango Puree
½  cup  hot sauce
Kosher salt & fresh cracked black pepper, to taste
3 tablespoons of scallions, sliced, to garnish
Cayenne pepper, to taste (optional)


Preheat a deep fryer to 350ºF. While heating, rinse and dry chicken wings off. Drop into the fryer and cook for 3-5 minutes until wings are floating and crispy with a golden-brown color.
Remove from fryer and drain then transfer to a bowl and season liberally with salt, pepper and a little cayenne pepper, if using.
In a heatproof bowl, add the mango puree and Hot Sauce of your choosing, place briefly over a burner to heat and combine the sauce then toss with the wings. Drain wings and plate. Reserve sauce and serve with the wings.

Garnish with the scallions and serve immediately!  


 Guava Chipotle Dressing

 mango chiptle dressing
¼ cup of master dressing(scroll all the way down this page)
2 tbsp mayonnaise
3 tbsp Jungle Pulp Guava Pulp
1 tbsp puree of chipotle
¼ tsp paprika

Mix all the ingredients together and then let set in the refrigerator for 8 to 10 hours.
Shelf Life: 7 days

 Stuffed Mango Cheeseburger


mango cheeseburguer  



  1. Chopped tomato
  2. Chopped onion
  3. Chopped green peppers
  4. 1 tbsp Jungle Pulp Mango Pulp
  5. Garlic powder
  6. Kosher salt
  7. Ground pepper Mozzarella balls
  8. Grated cheddar cheese Sautéed spinach
  9. Ground beef
  10. Brioche bun
  11. Lettuce and tomato to serve with a side of salsa


  1. Start with chopped tomato, onion and green peppers.
  2. Add 1 tbsp of Jungle Pulp Mango Pulp.
  3. Sprinkle in garlic powder, kosher salt, and ground pepper.
  4. Next, you will need mozzarella balls, grated cheddar cheese, and sautéed spinach. Set them to the side.
  5. Take your half the amount of ground beef for one burger, and mold it into a patty or used pre-cut patties.
  6. In the middle of ground beef, make a small circular indentation. Add all of the ingredients above to the center just the way you like it.
  7. Use the remaining ground beef and place it on top to seal in the ingredients.
  8. Cook the burger to your desired temperature, but enough for the middle to warm up and melt.
  9. Plate the burger on a brioche bun. Serve it with lettuce, tomato and a side of salsa.

Fried Bananas With Passion Fruit And Mango


4 medium ripe bananas

2 tbsp butter

5 tbsp sugar

6 oz Jungle Pulp Passion Fruit Pulp

2  small mangos peeled and sliced

60 g/2 oz sugar

4 tbsp/50ml water

8 mint leaves


Peel the bananas and slice. Heat butter and fry bananas for 1 minute until golden. Add sugar and lower heat, fry 2 minutes until caramelized. Transfer the bananas very gently from the pan onto a tray and set aside. Mix the  passion fruit pulp and sliced mango with water and sugar. Set aside. Arrange roasted bananas around the outside of four plates and spoon the mango and passion fruit mix into the center. Sprinkle with the mint leaves and sauce and serve.


Mango Siracha Vinaigrette


¼ cup of master dressing(scroll to the end of the page)

1 tbsp Sriracha Sauce

2 tbsp Jungle Pulp Mango Pulp

1 tsp Salt

½ tsp Pepper


Mix mustard with honey and then slowly add oil until it increases by 3 times volume. Slowly add vinegar until the mix becomes emulsified to the desired thickness. Refrigerate for 24 hours.


Shelf Life: 7 days


(Master Vinaigrette Dressing)


1 tbsp Dijon mustard

2 tbsp honey

1/3 cup white wine vinegar

1/2 cup of olive oil


Mix mustard with honey and then slowly add oil until it increases by 3 times volume. Slowly add vinegar until the mix becomes emulsified to the desired thickness. Refrigerate for 24 hours.


Shelf Life: 7 days

Mango BBQ Ribs


1 tbsp kosher salt

1 tsp garlic powder

¼ tsp ground cloves

¼ tsp chili powder

¼ tsp cumin powder

1 tbsp olive oil

1 tsp brown sugar

½ cup Jungle Pulp Mango Pulp

BBQ sauce


  1. Pre-heat your oven to 375 ºF.

  2. Mix all ingredients together in a bowl and whisk.

  3. Split the sauce equally in two separate bowls: bowl #1 is for  baking and bowl #2 is for grilling.

  4. Cut notches in the ribs on both sides.

  5. Using your knife, make criss-crosses on the bone side.

  6. Use one large sheet of foil. Place a small rack on top the foil. Place the ribs on top the rack.

  7. Coat both sides with your sauce. Add 4 cups of water surrounding the ribs.

  8. Seal with tin foil and place it in the oven.

  9. Grab bowl #2 and add ¼ cup of your favorite barbecue sauce to it. Stir.

  10. Cook ribs through. Make sure they are soft and easy to bend. Next up, the grill.

  11. Remove your ribs from the oven, and use the sauce from bowl #2 to coat both sides of the ribs.

  12. Char the ribs on the grill.

  13. Plate the ribs on a plate, sprinkle a little cilantro on top and serve!


Golden Mango Gazpacho


2 cups Jungle Pulp Mango Pulp

½ cup fresh mango (½" dice)

1 cup orange juice

½ cup pineapple (½" dice)

½ cup melon (any variety) (½" dice)

½ cup pear (½" dice)

½ cup papaya (½" dice)

6 mint leaves chopped plus additional leaves to garnish

½ teaspoon hot pepper sauce to taste

Juice of 1 large lime or 2 key limes

¼ cup crystallized ginger, finely diced or shredded



In a blender, combine mango chunks and orange juice and puree. Pour through sieve into large bowl. Discard pulp.

Combine mango, pineapple, melon, and papaya dice (reserving a little for garnish), and mint in bowl with mango puree. Season to taste with lime juice and hot-pepper sauce.  Chill 30 minutes. Mix the crystalized ginger with the reserved fruit dice. Serve cold in chilled bowls garnished with mint leaves and reserved fruit dice.  

Prep Time: 20 minutes Chilling Time: 30 minutes