Mango Sauce with Green Pepper
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 mango (s)
- 2 shallot (s)
- 2 cloves garlic)
- 2 tablespoon mustard, Dijon
- 2 tablespoon tomato paste
- 1 tablespoon sugar, brown
- 2 tablespoon balsamic vinegar, white
- 1 teaspoon salt
- 1 tablespoon curry
- Chilli, to taste
- 1 teaspoon, leveled lemon pepper
- 1 tablespoon pepper, green (pickled)
- 1 hot pepper or chilli, green
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel a mango and cut the flesh into cubes. Peel and finely dice the shallots.
- Heat some olive oil and sweat the shallot cubes in it until translucent. Finely dice the garlic and add to the shallots. Add mustard, tomato paste and sugar and let fry. Deglaze with approx. 200ml water and the vinegar. Season well with salt, chilli, curry and lemon pepper. Add the mango cubes and simmer covered for approx. 45 minutes. Stir from time to time, it sets easily, if necessary top up with a little water.
- Mix the sauce briefly with the magic wand, but there should still be some structure. Cut the peppers into fine rings, add to the sauce with the green pepper and let simmer again briefly.
- Depending on the taste, the sauce can be spicy or milder, we like it nice and hot with meat, and a little milder with ham or cheese.
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