Curry mango sauce

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for fish, veal or poultry

Peel the mango, remove the stone, and dice the flesh. Peel and finely dice the shallot. Fry the shallot in the butter until translucent. Stir in the mango cubes and sauté. Dust with the curry powder and sweat. Pour in the lemon juice and stock, stir in the mango chutney and crème fraîche. Bring to a boil briefly, and simmer uncovered for 10 minutes. Then puree the sauce with a food processor, strain through a sieve if necessary, and season with salt and cayenne pepper. The sauce doesn’t need to be thickened; it will be nice and creamy after puréeing. Tip: In a pinch, you can use canned mango.