Almond – Mango Sauce

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

1 glass Miracel Whip (Miracle Balance is also great)
1 medium onion (s)
1 bag almond (s), flakes
1 glass mango chutney
1 yogurt (organic yogurt)
2 tablespoon curry powder, more if you like

Instructions

Puree the mayonnaise, yoghurt and mango chutney until the mixture is creamy. Mangochutney is usually chunky, so use a hand blender.
Finely dice the medium-sized onion and fold into the creamy mixture with the flaked almonds. Finally stir plenty of curry into the cream until it has turned a rich color. 2 to 3 tablespoons should be enough, if you like, take more!
The almond mango sauce keeps for 4-5 days in the refrigerator. Frozen longer, of course.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.