K Kruger
Senior Cook
I used this on Key-lime glazed chicken. It would be good on grilled pork chops, herbed roast pork loin, or grilled dolphin. It would be good over basmati or jasmine rice as well.
Mango-Chipotle-Garlic Sauce
2 small or 1 med-large onion, peeled and diced
4 T unsalted butter
2 t minced or grated fresh ginger
4 cloves garlic, finely minced or pressed
2 ripe mangoes, peeled, flesh cubed*
1 chipotle in adobo
1 t fresh rosemary, minced
1/2 c pineapple vinegar, or 6 t rice vinegar + 2 T cider vinegar, or 1/2 c cider vinegar
1 T dark brown sugar, divided, or to taste
S & P to taste
* Though stringiness of mango flesh is somewhat dependent on variety, to reduce possible stringiness select a mango that gives just a bit when the its skin is pressed--like an avocado. Soft mangoes are likelier to be stringy.
In a med pot over med-high heat melt the butter. When the foam subsides add the onion and cook, stirring occasionally, till just beginning to brown in spots, about 10-12 min. Add the ginger and garlic and cook, stirring constantly, just till very fragrant, about 1-2 min.
Stir in the mango chunks, the chipotle (mashing it a bit with your spoon), the rosemary, vinegar and about half the sugar. Bring to a boil; reduce the heat and simmer, stirring occasionally, 5 min. Purée, return to the pot over low heat. Add the rest of the sugar, if desired, and more to taste; add S & P to taste.
Mango-Chipotle-Garlic Sauce
2 small or 1 med-large onion, peeled and diced
4 T unsalted butter
2 t minced or grated fresh ginger
4 cloves garlic, finely minced or pressed
2 ripe mangoes, peeled, flesh cubed*
1 chipotle in adobo
1 t fresh rosemary, minced
1/2 c pineapple vinegar, or 6 t rice vinegar + 2 T cider vinegar, or 1/2 c cider vinegar
1 T dark brown sugar, divided, or to taste
S & P to taste
* Though stringiness of mango flesh is somewhat dependent on variety, to reduce possible stringiness select a mango that gives just a bit when the its skin is pressed--like an avocado. Soft mangoes are likelier to be stringy.
In a med pot over med-high heat melt the butter. When the foam subsides add the onion and cook, stirring occasionally, till just beginning to brown in spots, about 10-12 min. Add the ginger and garlic and cook, stirring constantly, just till very fragrant, about 1-2 min.
Stir in the mango chunks, the chipotle (mashing it a bit with your spoon), the rosemary, vinegar and about half the sugar. Bring to a boil; reduce the heat and simmer, stirring occasionally, 5 min. Purée, return to the pot over low heat. Add the rest of the sugar, if desired, and more to taste; add S & P to taste.
