This post was originally written for a 2007 installment of “Waiter There’s Something in my…”! The theme was sauces. Originally I had thought of coming up with a pasta sauce as I haven’t made pasta in a while, however over the past week we have been flooded with mangoes (from friends and neighbours). The influx of this fragrant ingredient made me ponder the possibilities. What about a sweet (but fiery) mango sauce?
This recipe couldn’t be simpler to assemble and prepare and readers have told me that they love it, which always puts a huge smile on my face. Tropical mangoes and pineapple bits mingled with sweet carrots, tomatoes. A scotch bonnet pepper provides the prerequisite heat and Angostura bitters adds a hint of ‘brightness’ to the mix
This sauce is ideal for serving on top of grilled vegetables, meats or fish. I can also see it being great on top of quesadillas or being an unexpected alternative to ketchup on burgers and hot dogs. It’s also wonderful served on the side of other dishes as a traditional ‘hot sauce’. It’s the perfect way to add a fruity, tropical touch to everyday dining
Sarina’s Tropical Mango Hot Sauce
Yield: About 2 cups
2 mangoes, diced
1 tomato, diced
1 6 oz tinned pineapple, diced
1 carrot, diced
1 scotch bonnet, seeded and diced
1 teaspoon sugar
1 cup vegetable broth
1 teaspoon vegetable oil
1 dash Angostura bitters
1 dash hot pepper sauce
1. Sauté carrot in vegetable oil for 5 minutes.
2. Add mangoes, pepper, tomatoes, pineapple and stock
3. Simmer for 10 minutes.
4. Season with salt and black pepper
5. Puree in food processor until thick and slightly chunky.
6. Adjust seasoning (if necessary)
7. Stir in bitters and pepper sauce
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This post was originally published July 26, 2007. It has been updated once since then.