I made this mango sauce for a dinner Dad and I had the other night. We had the Anglican priest and his wife over, and so I needed to be conscious of the priest's dietary needs. He can't eat sugar or bread, so I knew I would need to be creative. What we came up with was this menu:
Guacamole with corn chips & sliced cucumbers
Assorted olives from the Turkish market
Roasted sweet potato with ginger and cinnamon
Pan roasted zucchini with garlic
Grilled adobo spiced chicken with mango sauce
For the mango sauce, I used:
1/2 a small onion, finely diced
1 large clove of garlic, chopped
1 tablespoon ginger puree (or equivalent grated fresh)
1 nearly over ripe Mango
handful fresh cilantro leaves
Like many sweet and sour recipes, this one will be made according to your tastes and the sweetness of your produce. You may need to add a tablespoon full of honey or brown sugar if your mango isn't sweet enough.
Start by sauteing the onion, garlic and ginger over medium heat with a bit of neutral oil (canola is great). When the veggies are translucent, pull it of the heat while you prepare the mango.
Get as much pulp off the mango as you are able to. Add it to the pan. Once I have the majority of the flesh removed, I often squeeze the pit (with my impeccably clean hands) over the pan to get any remaining fruit and juice.
Put the pan back on the heat and add the lime juice and seasonings. Let it all cook together until the mango breaks down and you have a sauce. If the mango isn't ripe enough, you may need to run the sauce through the food processor after taking it off the heat.
Chop the cilantro and stir it into the finished sauce.
This sauce is great over chicken (I grilled mine with some Goya adobo seasoning), but I think it would also be nice with shrimp or pork. It was a hit with our dinner guests. They took home the leftover and asked for the recipe. I hope you enjoy it, too!