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Mango-chili-mint sauce

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Ingredients for 4 servings:

  • 1 mango(s), ripe
  • 1 small bell pepper(s)
  • 2 sprigs coriander leaves
  • 1 handful of mint leaves
  • 1 small chili pepper(s), red, spice level 5
  • 2 tbsp orange juice

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

as a fruity cold pasta sauce for pasta or as a dip

Wash and finely chop the coriander and mint. Deseed and remove the stem from the chili pepper (I recommend wearing gloves when doing this). Peel and deseed the mango. Cut some of the mango flesh and the bell pepper into very small pieces. Puree the remaining flesh with the chili pepper. Mix with all the remaining ingredients and let it steep for about 2-3 hours. Adjust the spiciness to your taste—either by adding more chili or more mango.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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