Mango Sauce

I bought a few mangos earlier in the week to make a salsa and never did get around to it. So when I was making some Sea Bass the other night I thought I’d make some but, got side tracked and made a sauce instead.

I love mangoes so whenever I can, I like to put them in salads, on sandwiches, in wraps, salsas and sauces and whatever else I can think of. In fact, yesterday for lunch I took my cold salmon that I had cooked the day before and put it in a wrap with some fresh spinach, mango slices and balsamic vinaigrette dressing on top. I rolled it up and it was light and heavenly.

If you haven’t eaten a mango before or cooked with one you might like to read the post I did a while back. It explains how to cut a Mango plus some tips you might find useful. You can also do a search on my blog for mangoes. I have several recipes posted as well.

At any rate, I set out to grill my Sea Bass the other night but it was so humid out and there were so many gnats that I decided to just roast it in the oven. Whether roasting (at 400F degrees) or grilling for about 20 minutes the Sea Bass turns out perfect. The only difference is that when grilling I find the fish caramelizes giving it a sweeter more succulent flavor.

The Mango Sauce was a great compliment to the Sea Bass and one that you could use on your favorite fish, meat, or even poultry. What you don’t use store covered in the refrigerator for up to 2 weeks.

Mango Sauce
serves 4

2 Roma Tomatoes
1 large ripe Mango, peeled, cut from the pit (see link above) and chopped
1/2 red onion, diced
1 clove garlic, minced
1/2 jalepeno chile, seeded and diced
2 1/2 Tablespoons cider vinegar
1/4 cup packed brown sugar
1 Tablespoon Dijon Mustard
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
2/3 cup fresh squeezed orange juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Gently rub olive oil over the tomatoes and roast in a 400F degree oven for about 15-20 minutes or until slightly charred.

In a medium saucepan , combine the tomatoes with all the remaining ingredients. Bring to a simmer over low heat and cook for about 15 minutes, or until thickened. Use and immersion blender and puree sauce ingredients or transfer sauce to a blender and puree until smooth.

Be sure to put a towel over the top of the blender lid prior to blending. Oftentimes when liquid it hot it will shoot out.

Transfer back to saucepan and continue to cook on low heat until sauce mixture is nice and thick.

Of course as always feel free to play around with the ingredients. If there’s something that you don’t like then leave it out or replace with something else. Spice it up if you like by adding in some chipotle peppers or cayenne pepper.

Your the chef in your kitchen so have fun and experiment!

Note: If grilling add some mango sauce to your fish (or other meat) near the end to add that bbq flavor then add some additional sauce when plating.
Vicki Bensinger on Foodista

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