Chunky Mango Sauce Recipes

MANGO CHICKEN

Steps:

• Dice one of the mangoes and onion. Peel the other mango and grate the meat on a fine grater.
• Preheat a medium sauce pot over medium heat and add some oil. Saute onion until softened and add garlic and diced mango.
• Cook for about a minute and add grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes.
• Cook over for 5-7 minutes over medium heat. Stir in cilantro and take it off the heat.
• Break down the whole chicken into 10 pieces - 4 quarters of breasts, 2 drums, 2 thighs, and 2 wings. Season each piece with salt and pepper.
• Preheat the oven to 375°.
• Preheat a large skillet or an oven-safe cooking pan over medium-high heat and add some oil.
• Sear chicken for a couple of minutes on both sides, until browned.
• Spread mango sauce all over the chicken, gently shake the pan to help spread it around, and transfer the pan into the oven.
• Bake for 40-45 minutes.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

CHUNKY MANGO SAUCE

Steps:

• Drain half the juice from the mangoes. Pour the mangoes & remaining juice into a small saucepan then add the spices & brown sugar.
• Simmer the mangoes over medium-low heat for 10 minutes. Mash the mangoes until the sauce becomes chunky.
• Serve warm or chilled. Also great as a topping for ice cream, pancakes, etc.

SWEET CHUNKY MANGO SAUCE

Steps:

• Separate mango slices from syrup and do not throw away the syrup.
• Mash mangoes until chunky.
• Place mangoes, mango syrup, nutmeg, cinnamon, allspice and caster sugar in mixing bowl.
• Mix the mixture and place in a saucepan.
• Place saucepan over high heat and stir ingredients slowly but constantly.
• When the mixture begins to simmer, turn down the heat to medium.
• Cook mixture until it is hot, but not boiling hot.
• Serve on ice-cream, pancakes or in a bowl.

CHUNKY GINGER-MANGO BARBECUE SAUCE WITH MIXED GRILL

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
• Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

CHUNKY MANGO GUACAMOLE

Steps:

• In a large bowl, combine the first five ingredients; stir in lime juice and salt. Serve with vegetables and chips.

MANGO SAUCE

Steps:

• Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.