A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over The Easiest - Low-Fat Baked Fish Fillets using a basa fillet
- 1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 small onions or 1⁄2 medium sized onion, finely diced
- 2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
- 3 teaspoons balsamic vinegar
- 1 pinch pepper
- 4 tablespoons chopped fresh coriander leaves (cilantro leaves)
- Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
- Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
- Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
- Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
- Serve over fish or chicken. Some veges or rice on the side.
- My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.