Curried Mango Sauce
Submitted by RIngham
A quick blender sauce of ripe mango, bloomed curry powder, fresh mint, and lime juice. Tropical, tangy, and ready in under 15 minutes. Drizzle over grilled shrimp or chicken for an instant flavor upgrade.
YIELD
6 servingsPREP
10 minCOOK
3 minREADY
13 minThis sauce is the secret weapon your grilled proteins have been waiting for.
Ripe mango gets blended smooth with curry powder that’s been bloomed in hot peanut oil (which unlocks all those toasty spice notes), a handful of fresh mint, a squeeze of lime, and a splash of chicken broth to bring it all together.
The result is silky, tropical, and alive with flavor. Serve it warm or at room temperature alongside grilled shrimp, seared chicken breasts, or even spooned over fish tacos.
Chef Tips
- Use a mango that’s ripe enough to give when you press it gently. Under-ripe mango will taste starchy and won’t blend smooth.
- Bloom the curry powder in the oil for just 30 seconds or so. You want it fragrant, not burned.
- Fresh mint is essential here. Dried mint won’t give you the same bright, cooling contrast against the curry and mango.
- This keeps well in the fridge for two to three days. The flavors actually get friendlier overnight.
Ingredients
Directions
Pare mango, cut flesh from pit, and place in blender.
Heat oil in small skillet over medium heat.
Add curry powder, stir until blended and remove from heat.
Add curry mixture and mint to mango. With blender running, pour in broth.
Remove to bowl, add lime juice and salt to taste and stir vigorously.
Serve warm or at room temperature with grilled shrimp or chicken breasts.
Comments
