Recipe by **Jubes**
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
Top Review by The Flying Chef
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. :)
- 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)
Directions See How It's Made
- 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.