Summary

Ingredients

• 2 m. Mango (s), peeled, diced
• 150 g shallot (s), peeled, finely diced (prepared and weihed)
• 50 grams sugar
• 5 tablespoon oil (peanut oil)
• 2 chilli pepper (s), red, pitted, finely chopped
• 150 ml white wine
• 100 g horseradish, fresh, finely rated
• salt
• Pepper, whiter
• 1 tablespoon coriander greens, finely chopped or flat-leaf parsley

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Instructions

1. Heat the oil in a saucepan, add the shallots and sugar, sauté for a few minutes on a medium heat. Add chili peppers and sweat briefly, then add the mango cubes, sweat briefly, deglaze with white wine.
2. Simmer on a low flame for about 5 minutes, stir in salt, pepper, horseradish and coriander (alternatively flat-leaf parsley).
3. Pour hot into clean glasses, close and let cool down.
4. Makes 4-5 glasses of 250 ml each, keeps in the refrigerator for at least a week, tastes good with pan-fried poultry, pork,
5. Variations: Replace mango with papaya or apples (Cox Orange).