A Thanksgiving turkey sandwich with slices of sweet mango, a good schmear of Sweet Curry Mayo, is hands-down, no contest, the favorite way The Eldest Progeny likes to have his leftover Thanksgiving turkey. And if a couple of slices of bacon happen to jump on the sandwich, he’ll sacrifice himself. It’s the blend of flavors, I guess. But, I always make a good-sized container of Sweet Curry Mayo for him and his sandwiches. I think the only sandwich The Eldest likes better is a BLT, and the L and the T, aren’t totally necessary. Personally, I’m with him on that, too! Bacon is where it’s at and should be a food group unto itself.
So, The Spicy Honey asked if perhaps a turkey sandwich might find it’s way to him. Of course, but what do you want on it? After some minor discussion and the memory of the container of Sweet Curry Mayo sitting in the fridge, it was decided.
Now, The Eldest Progeny likes this sandwich with thin slices of fresh mango. And you would think that here in South Florida, The Goddess would have mangoes coming out of her ears…nay. It isn’t the case. First of all, we’re out of local mango season; that’s August. And secondly, I put the mango into the Cranberry Sauce with Tropical Flavors. You know, mango being a “tropical flavor” and all. But, we managed, and I must say, the avocado was a delicious option. I like the tomato for the acid, to help balance the sweet of the mayo.
A turkey sandwich with Sweet Curry Mayo…take a look at these sandwiches. This sums us up in a,…well…sandwich! The one on the left is for The Spicy Honey…pure, clean, simple flavors! And the one on the right is for The Goddess…all sorts of possible flavor and texture…the more the merrier! This is our relationship, in a sandwich…but hey, what can I say? It seems to be working and has been for many a year!
You may have noticed the buns. I use what’s referred to here in South Florida as “media noche buns”. They are soft, with a decidedly yellow hue and they’re just slightly on the sweet side. “Media noche” means “midnight”, in Spanish. This being the bread for a sandwich you might have, late at night, after spending hours dancing the conga! They make for a really delicious sandwich, midnight snack or not!
Here’s how: I place the marmalade and preserves in a glass bowl (or glass measuring cup) and nuke for 20-30 seconds. You just want to soften the mixture, not melt it. If it melts, it’s too hot to add the mayo and yogurt to. It happens, so you’ll need to cool it to almost room temperature. Add all the remaining ingredients and stir until completely combined. You might want to begin with the lesser amount of curry powder, since all pre-made curry powders are different. Not only that, but everyone has their own tolerance for the strong curry flavors.
Just so you have options, I have used this mayo instead of tartar sauce, or to bind a chicken (or turkey) salad together and believe it or not, on a BLT!
Sweet Curry Mayonnaise
- 3 tablespoons low-sugar orange marmalade
- 3 tablespoons apricot preserves
- 2/3 cup mayonnaise (I use low-fat)
- 1/4 cup plain Greek-style yogurt
- 2 teaspoons lime juice
- 2-3 teaspoons curry powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pure ground chile powder (optional)
Place the marmalade and preserves in a glass bowl (or glass measuring cup); microwave on HIGH for 20-30 seconds. You just want to soften the mixture so you can stir in the remaining ingredients. If the mixture melts completely; set aside until it cools to almost room temperature.
Add all the remaining ingredients; stir until completely combined. Pour into a container; chill for at least 24 hours before using. Excellent on a turkey sandwich, with thin slices of mango, served on a croissant! You’re welcome, Dear One!
NOTE: The amount of curry powder you use will depend on how strong your curry powder is and how much you like that flavor. When you taste this mayo, the curry flavor should be pretty pronounced, because you’re only use 1-2 tablespoons per sandwich.
Sweet Curry Mayonnaise Recipe©Marcia Lahens 2017. All rights reserved.