Mango Cilantro Sauce
Here’s a little sauce that I whipped up for tamales a while back. I meant to write it down but didn’t. I made a version of it again and completely messed it up. On my second attempt, I got it right. I decided to write it down this time. It’s easy and quick (getting the meat from the mangoes is the longest part) and has just the right blend of sweet and spicy. Enjoy.
Source – Me
INGREDIENTS
- Meat from four mangos
- 1/2 medium sized yellow onion chopped (about 1/4 to 1/2 cup)
- 1 small clove of garlic crushed
- 1 teaspoon to 1 tablespoon of grated ginger
- 1 to 2 tablespoons of rice wine vinegar
- 2 tablespoons of cilantro
- Salt
- Habanero (fresh) to taste
Get as much of the meat as you can from the mangoes and dice. Add to a blender. Grate a teaspoon or two of ginger on top with the rice wine vinegar. Set aside.
Chop the onion into small pieces about 1/8 to 1/4 inch square. Sauté with one clove of crushed garlic and a pinch of salt in butter over medium heat until translucent. Add to blender.
Blend until creamy.
Taste and adjust the salt. Add a few small slivers of habanero at a time until the heat is just right. It should taste a bit sweet up front but finish with a small kick. You can adjust the sweetness up or down with honey or more vinegar/pepper. When you are sure you have it just right, add a tablespoon or two of fresh cilantro. Buzz the blender until the cilantro is just barely broken up and distributed. IMPORTANT – Don’t overblend at this point or you will end up with a greenish sauce. You should have a nice yellow sauce with flecks of green cilantro in it. Should keep in the refrigerator for a number of weeks (depending on how much vinegar you used).
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