Mango Sauce

Serve this over ice cream or pound cake for dessert or with meatballs or crab cakes for an appetizer.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 3  very ripe mangoes (about 3/4 pound each)
• 2  tablespoons fresh lime juice (or to taste )
• 1  tablespoon  superfine sugar (or to taste, more if mango not very ripe)

Directions

1. Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.