Mango sauce with green pepper

Ingredients for 4 servings:

• 1 mango(s)
• 2 shallots
• 2 garlic cloves
• 2 tbsp mustard, Dijon
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tbsp Balsamic vinegar, white
• 1 tsp salt
• 1 tbsp curry
• Chili, to taste
• 1 tsp, leveled lemon pepper
• 1 tbsp pepper, green (pickled)
• 1 pepper or chili, green
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fruity-spicy dip, good with ham and cheese, but also as a sauce for meat

Peel a mango and dice the flesh. Peel and finely dice the shallots. Heat a little olive oil and sauté the shallots until translucent. Finely dice the garlic and add to the shallots. Add the mustard, tomato paste, and sugar and fry. Deglaze with about 200ml of water and the vinegar. Season generously with salt, chili, curry, and lemon pepper. Add the mango cubes, cover, and simmer for about 45 minutes. Stir occasionally; it will thicken slightly; add a little water if necessary. Briefly blend the sauce with a hand blender, but it should still have some structure. Finely slice the chili peppers, add to the sauce with the green pepper, and simmer briefly again. The sauce can be spicier or milder depending on your taste; we like it nice and spicy with meat, but a little milder with ham or cheese.