How to Make Mango Sauce for Fish and Desserts
Mango sauce for fish can be made by mixing a ripe mango, 1 tablespoon vinegar, the juice of half lemon, the zest of one lemon, a little salt and a little chilli powder in a blender. To serve, add small cubes of cucumber on top.
Mango sauce for desserts can be made by mixing a ripe mango, 1 tablespoon agave syrup, the juice of half lemon, the zest of one lemon, a little brown and a little grated coconut in a blender.
As you can see, mango sauce is a delicious and versatile preparation that goes well in both sweet and savoury dishes. Using it can give a very gourmet touch to that classic fruit salad or an original chocolate bundt cake or make fish taste much fresher and Caribbean. Its preparation is very simple so there are no excuses. If you have this fruit to hand and want to incorporate it into your recipes, at OneHowTo.com we explain how to make mango sauce for fish and how to make mango sauce for desserts step by step.
To make this mango sauce for fish, begin by washing and peeling your main ingredient, mango. Cut it up and remove the stone, slice it or dice it, whichever you prefer. It is important that the mango is ripe but not too soft, otherwise it will be a very sweet sauce.
Place the mango in a blender or food processor and incorporate a tablespoon of vinegar, a pinch of salt and the juice of half a lemon. Add a little water so it mixes more easily and then turn on the machine to grind the ingredients. It is important not to add too much liquid to prevent the sauce being too watery.
Serve your mango sauce or salsa in a bowl and add a handful of cucumber cubes, which will bring a cooler touch to this preparation. This option is ideal if you serve a savory sauce. If you want to use it for sweet things it is best to dispense with the cucumber.
Then, spread the lemon zest over it to brighten the sauce. Ready ! You can serve it with your favorite dishes, you will see how all suck their fingers with this rich and cool choice.
If you want to make mango sauce for desserts leave out salt, vinegar, and the cucumber. Add a tablespoon of agave syrup, some brown sugar and a little grated coconut to the recipe.
Then, spread the lemon zest over it to brighten the sauce. Ready ! You can serve it with your favourite dishes, you will see how all suck their fingers with this rich and cool choice.
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