Prep 10 mins
Cook 10 mins
A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (I use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over The Easiest - Low-Fat Baked Fish Fillets using a basa fillet
- 1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 small onions or 1⁄2 medium sized onion, finely diced
- 2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
- 3 teaspoons balsamic vinegar
- 1 pinch pepper
- 4 tablespoons chopped fresh coriander leaves (cilantro leaves)
- Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
- Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
- Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
- Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
- Serve over fish or chicken. Some veges or rice on the side.
- My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges.
Loved this sauce and it goes so well with tuna, which is the fish I chose to serve it with. I took the suggestion of Jubes and added some sweet chili sauce to the mix. I get mine from my Asian grocery store and it has far more of kick than the sweet chili sauce from my local grocery store. It was the perfect blend of sweetness from the mango, tang from the balsamic, with a nice little kick of heat from the chili sauce. I loved how quick and easy this was to throw together and I know we will be enjoying this sauce a lot more this summer. I will look forward to trying it, with white fish fillets next time and also chicken. A winner for us Jubes and thumbs up from all my dinner guests. :)
Mango sauce was nice on fish but, it did taste a bit too vingery for me. If your are not big on vinager try adding the balsamic a teaspoon at a time and tasting it to your likeing after you add each one. 3 teaspoons might be too much if your are not big on balsamic. Will make this again using less vinager, one teaspoon only of crushed chicken stock powder and lots more corriander.
I served this with a thai style chicken. It was delicious and a nice side with the spicy chicken. The sweetness was just right and I will make this again because it is so easy to throw together. If I wasn't having a spicy main dish, I would also be tempted to throw in some chopped hot chili. This is way better than store bought mango chutney! This is going into my summer rotation for grilled chicken and fish.