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Mango Sauce

Makes 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.
• Use with pork, chicken or fish.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company