Mango and mint sauce

Mango and mint sauce

By
From
Encyclopedia of Food and Cookery
Makes
250 g

This sauce is excellent with Atlantic salmon or trout, any fish, even prawn or lobster salad.

Ingredients

Quantity Ingredient
1 mango
or 315g tinned mango slices, drained
80ml olive oil
2 tablespoons balsamic or wine vinegar
8 mint leaves, shredded

Method

  1. Cut cheeks off the fresh mango, if using, and scrape off all the flesh from the skin and around the stone. Place mango in a blender or food processor and pureé until smooth.
  2. While the motor is still running, add the oil gradually, then the vinegar and mint leaves. The mixture should thicken like a mayonnaise. Transfer to a bowl and keep at room temperature until ready to serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again