Mango Sauce
(Makes about 6 cups)

Ingredients

1 Tablespoon canola oil
1 Each Spanish onion, medium size, finely chopped
6 Each Garlic cloves, finely chopped
8 Mangoes, ripe, peeled, pitted and coarsely chopped
1 Cup Chicken stock
1/2 Cup White wine vinegar
1/2 Cup Lime juice
Salt to taste

Method

• Heat oil in medium saucepan over medium heat.
• Add onions, garlic and mango. Sauté until fragrant.
• Deglaze with the chicken stock and reduce by ½.
• Add vinegar and lime juice. Cook over low heat for 15 to 20 minutes.
• Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar.
• Season with salt.
• Enjoy with pork, chicken or fish!

From the kitchen of Jamie Samford
Corporate Chef of Winn Meat Company