Ingredients for Mango And Coriander Cilantro Sauce For Fish Or Chicken
- Mango
- Olive Oil
- Onions
- Chicken Stock Powder
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper
- Fresh Coriander Leaves
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How to Make Mango And Coriander Cilantro Sauce For Fish Or Chicken
- Combine 1 ripe mango (about 1 cup, peeled and chopped), 1/4 cup chopped cilantro, 1/4 cup chicken stock, 2 tablespoons balsamic vinegar, and 1/4 teaspoon black pepper in a food processor or blender. Blend until smooth.
- Alternatively, mash the mango by hand and push through a fine-mesh sieve for a smoother sauce.
- Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 small onion (finely chopped) and sauté until softened, about 3-5 minutes.
- Pour in the mango puree from step 1 and stir well to combine.
- Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Stir in remaining cilantro (if using fresh). For extra heat add 1-2 teaspoons of sweet chili sauce or a dash of Tabasco sauce.
- Heat through thoroughly. If preparing ahead, store in an airtight container in the refrigerator and add fresh cilantro just before serving.
- Serve generously over your favorite cooked fish (like basa fillets – see recipe #278965 for inspiration) or chicken.
- Garnish with extra cilantro and serve alongside steamed vegetables or rice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
53g
Fat
3g
Carbs
5g
