This is a wonderful sauce recipe, I served ours over tuna steaks and paired really well with them. I will look forward to trying this with some white fish fillets next time. I also took the chefs advise and added sweet chili sauce to the mix to give it a bit of a kick, which I thought was a fantastic addition to the sauce. To view more photos of this recipe or to read all the reviews please click here. This chef has some fantastic recipes so be sure to check out more of them while you are there.

Ingredients

1 Large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
1 Tablespoon olive oil or canola oil
1 Small onion, finely diced 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)
(I also added a 2-3 tablespoons of sweet chili sauce to give it a bit of heat.)

Method

1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.

2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.

3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.

4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.

Serve over fish or chicken. I served ours over tuna steaks with an avocado salsa and some prawns and it was a delicious meal.

All photos taken by me unless otherwise stated.