- Life & Style
- Books & TV
Spicy Mango Sauce
2 x 425g cans mangoes in light syrup, drained (reserve liquid for cocktails) 1-2 red chillies, deseeded and chopped 3 large cloves garlic, minced 1 tbsp finely grated fresh ginger 2 tsp ground cumin 2 tbsp lime juice ¼ cup chopped fresh coriander 1 tbsp rice vinegar 1 tsp salt ½ tsp fine white pepper flesh of 1 roasted red pepper, deseeded and skinned
© Annabel Langbein Media
Place everything in a food processor or blender and puree until smooth. Transfer the mixture to a saucepan and simmer for 5 minutes. Sauce can be prepared a day or two ahead of time and kept in the fridge. Serve hot or at room temperature, as preferred.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!