I love the taste and flavours of this sauce, perfect for dunking southern fried chicken tenders in. That’s what we did the first time I made it.
Caribbean Mango Sauce
Think of it as a quick alternative to Mango Chutney. Warm and spicy. Perfect for rice and other delicious delights.
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Amount Per Serving
Calories from Fat 17
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 125g
Dietary Fiber 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 cups mango chunks/ pulp from ripe mangoes
- 1/2 red onion, diced
- 1/2 Jalapeno pepper chopped, or to taste
- 1/2 green bell pepper, diced
- 1/2 cup freshly squeezed orange juice and 2 teaspoons (microplaned/ fine) orange zest
- Juice of 2 limes
- 2-3 tablespoons brown sugar, or to taste (depending on the sweetness of your mangoes)
- 1-2 teaspoons garlic & ginger paste
- Seeds of 4 cardamom pods, crushed
- Freshly ground black pepper, to taste
- Salt, to taste
- Pinch Turmeric
To finish and garnish
- 1 teaspoon Angostura bitters
- 1 teaspoon (fine/ microplaned) lime zest
- Chopped scent leaves/ cilantro leaves
- In a saucepan, combine all the ingredients. Bring to the boil and then turn down to a simmer.
- Let simmer till the bell pepper and onions have softened, about 10 minutes. Check seasonings and adjust as required.
- Take off heat and let sit.
- Just before serving, stir in a few drops of Angostura and the lime zest and a squeeze or two of lime juice if you like.
- Top with chopped scent leaves or cilantro and serve to dip, with white rice and other sides.
Kitchen Butterfly http://www.kitchenbutterfly.com/