Mango Sauce
22 people added this to their Recipe Box
Savoury aromatics, such as shallot, garlic and ginger, soften the sweetness of this blended chutney.
Servings: 1 cup (250 mL)
Ingredients:
Salt Fish Cakes with Tamarind Sauce and Split Pea Fritters with Mango Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 17 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 37 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 5% |
Suggested Recipes
-
1 mango, peeled, pitted and chopped
1 small shallot, minced
2 cloves garlic, minced
1/4 cup (50 mL) cider_vinegar
2 tbsp (25 mL) packed brown_sugar
1 tbsp (15 mL) minced gingerroot
2 whole cloves
1 cinnamon stick
1/4 tsp (1 mL) salt
Preparation:
In saucepan, bring mango, shallot, garlic, vinegar, sugar, ginger, cloves, cinnamon and salt to boil. Reduce heat, cover and simmer until mango is tender, 30 minutes. Discard cloves and cinnamon.
In blender, pur?mango mixture until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In blender, pur?mango mixture until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Tags:
Source
Canadian Living Magazine: August 2008
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