Mango and Coriander (Cilantro) Sauce -For Fish or Chicken

Recipe by Jubes
READY IN: 20mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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