Apricot Mango Mostarda

Apricot Mango Mostarda in a serving bowl.

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This recipe for Mostarda is packed with a blend of dried apricots, fresh mango, and whole grain mustard that are simmered to perfection with honey and apple cider vinegar, creating a delightful balance of sweet and savory notes in this plesantly pungent condiment.




1 cup dried apricots, diced

1 cup fresh mango, peeled, diced

1 shallot, minced

½ cup apple cider vinegar

½ cup water

2 tablespoons honey

3 tablespoons whole grain mustard

¼ teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon black pepper


Place apricots, mango, shallot, apple cider vinegar, water, and honey in a small pot over medium-high heat. Allow to simmer for 15 minutes, stirring often to eliminate sticking to the bottom of the pot. The mixture should become thick and sticky. Remove from heat and stir in whole grain mustard, lemon juice, salt, and pepper.


Allow to cool to room temperature, then refrigerate in an airtight container.


Store refrigerated in an airtight container for up to 5 days.


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