Tuesday, February 28, 2012

Mango Tango Sauce


1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You take the flesh of a fresh mango and put into a food processor to blend into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chili.  I used 2 Thai bird chilies.

 Put all ingredients in a saucepan and gently simmer on medium low heat for 15-20 minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.