Summary

Ingredients

• 1 small mango (s), ripe, about 300 g
• 1 ½ tablespoon butter
• 1 shallot (s)
• 2 tablespoon lemon juice, freshly squeezed
• 1 tablespoon curry powder, heaped
• liter ⅛ fish stock or chicken stock
• 2 tablespoon mango chutney
• 2 tablespoon crème fraîche
• salt
• Cayenne pepper

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Instructions

1. Peel the mango, cut the pulp from the stone and dice. Peel and finely dice shallot. Fry the shallot in the butter until translucent. Stir in the mango cubes and steam them, dust with the curry powder and sweat. Pour in the lemon juice and stock, stir in the mango chutney and crème fraiche. Bring to the boil briefly and simmer everything openly for 10 minutes. Then puree the sauce with the hand mixer, strain through a sieve if necessary, season with salt and cayenne pepper.
2. The sauce does not need to be thickened, it is nice and creamy after pureeing.
3. Tip:
4. Canned mango can be used in a pinch.