Ingredients with Measurements:
- 1 ripe mango, peeled and chopped
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tbsp lime juice
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, puree the chopped mango until smooth.
2. In a medium saucepan, combine the mango puree, coconut milk, sugar, salt, lime juice, ginger, and cinnamon.
3. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
5. Remove the sauce from the heat and let it cool to room temperature.
6. Transfer the sauce to a serving bowl or container and refrigerate until ready to use.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for cooking
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Per 1/4 cup serving:
Calories: 105
Fat: 8g
Saturated Fat: 7g
Carbohydrates: 9g
Fiber: 1g
Sugar: 8g
Protein: 1g
Sodium: 60mg
Substitutions for ingredients:
- Honey or maple syrup can be used instead of sugar.
- Fresh ginger can be used instead of ground ginger.
- Nutmeg or allspice can be used instead of cinnamon.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use pineapple or papaya instead of mango.
- Add a splash of rum or coconut rum for a tropical twist.
Tips and tricks:
- Make sure to use ripe mangoes for the best flavor.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce drizzled over ice cream, pancakes, waffles, or fruit salad.
Garnishes:
Garnish with fresh mint leaves or toasted coconut flakes.
Pairings:
Pairs well with tropical fruits, such as pineapple, papaya, and kiwi.
Suggested side dishes:
Serve with coconut rice or grilled shrimp skewers.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes until it thickens. If it is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
Make sure to use clean utensils and equipment when preparing the sauce. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Mango and coconut are both tropical fruits commonly found in Southeast Asia and the Caribbean. This sauce combines the sweet and tangy flavor of mango with the creamy richness of coconut milk.
Flavor profiles:
Sweet, creamy, tangy, and tropical.
Serving suggestions:
Serve the sauce as a dessert topping or dipping sauce for fruit or baked goods.
Related Categories
Cooking Method: N/A
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Region: Thai
Taste: Sweet, Tangy, Creamy, Coconutty, Mango, Mango-Y, sweet, tropical, fruity, creamy, tangy