Spicy Mango Sauce
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Credit: Andy Bacigalupo, Culinary Arts/Hospitality Management Instructor, The Bay-Arenac ISD Career Center, Bay City, Mich.
Sizzle, Summer 2010
1 ripe mango, peeled, seeds removed
4-5 drops sesame seed oil
1 t. lime juice
1 T. sugar
2 oz. coconut water (coconut juice) from cracked coconut. Save shell for serving spicy mango sauce
Pinch cayenne pepper
½ garlic clove, chopped
½ t. chopped cilantro
1 t. chopped roasted red pepper
3 thin mango slices, for garnish
1 vanilla bean, for garnish
1 sprig fresh cilantro, for garnish
Method: Put mango, sesame seed oil, lime juice, sugar, coconut water, cayenne pepper and garlic in saucepan. Bring to a simmer; cook about 10 minutes. With electric hand mixer, mix until smooth. Garnish sauce with fine-chopped cilantro and brunoise roasted red pepper; simmer for 5 more minutes. Serve sauce on plate or in coconut shell half. Garnish with mango, vanilla bean and cilantro. Chef’s Tip: During preparation, taste sauce to measure flavor profiles until you achieve the sweet/tart taste you desire.
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