Ingredients
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1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
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1 tablespoon olive oil or 1 tablespoon canola oil
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2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
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3 teaspoons balsamic vinegar
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1 pinch pepper
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4 tablespoons chopped fresh coriander leaves (cilantro leaves)
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1 small onions or 1/2 medium sized onion, finely diced
Instructions
- 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.