Mango Sauce

Mango Sauce

Ingredients

1 cup water
1 cup organic free range chicken stock
1 ripe mango cut into pieces
½ medium size white onion finely chopped
2 cloves of crushed garlic
1 strip ginger 2” x 1” x 1/4"
1/8 – 1/4 cup white vinegar
Pinch of salt
dash of black pepper
2 tsp tapioca flour mixed in 3 tbsp water
1/4 tsp fresh cilantro (cilantro smell will dominate most sauces, lemongrass can be used as a lighter alternative, or the herb can be omitted)



Add water to a food processor with the mango. Puree smooth then add this processed mix to a saucepan with the chicken stock, vinegar, onion, garlic, ginger, salt, and pepper. Bring all the ingredients to a low boil for 5 minutes, then reduce heat and allow to simmer for an additional five minutes. Thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve, once heat is reduced add in fresh herb (cilantro or lemongrass)

Mango sauces are capable of surprising complexity, able to meld with onions, garlic, and fiery spices in main meals as well as with other sweet fruits in snacks and desserts, and of course delicious on their own.