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Mango And Coriander Cilantro Sauce

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Ingredients

Adjust Servings:

	1 large ripe mango peeled and flesh removed from the stone (can use equivalent de frosted from frozen mango)
	1 tablespoon olive oil or 1 tablespoon canola oil
	1 small onions 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)

Nutritional information

104

Calories

42 g

Calories From Fat

4.8 g

Total Fat

0.7 g

Saturated Fat

0 mg

Cholesterol

23.6mg

Sodium

16.5 g

Carbs

1.9 g

Dietary Fiber

13.3 g

Sugars

0.7 g

Protein

126g

Serving Size (g)

Serving Size

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Mango And Coriander Cilantro Sauce

Name: Mango And Coriander Cilantro Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3-4
Cuisine: American
Ingredients: : 1; : 1; : 1; : 2; : 3; : 1; : 4

Features:

Cuisine:

American

A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet

40 min
Serves 3
Easy

Ingredients

Directions

Mango and Coriander (Cilantro) Sauce -For Fish or Chicken,A fantastic and simple sauce to use over fish or chicken. Good with chicken nuggets too. I usually buy mangoes when they are cheap and freeze them to use later. If you like your sauce a little zingier-add some sweet chilli sauce or some tabasco sauce. Use a gluten-free chicken stock powder to make this sauce gluten-free (use Massel brand.) This sauce can br prepared a day ahead- but only add the chopped coriander before serving (when reheating). Shown in one of my photos served over recipe#278965 using a basa fillet

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Steps

1 Done	Use a Food Processor or Stick Blender to Pulp the Mango. Can Also Mash by Hand and Force Through a Strainer.
2 Done	Heat the Oil in a Small Saucepan and Then Saute the Onion Until Soft. Add the Chicken Stock and Stir Through.
3 Done	Add the Mango Pulp, the Balsamic Vinegar, Pepper. Continue to Stir Over Medium Heat For a Couple of Minutes.
4 Done	Add the Coriander and Heat Through Thoroughly. the Sauce Can Be Reheated If Ready Before Your Fish or Chicken.
5 Done	Serve Over Fish or Chicken. Some Veges or Rice on the Side.
6 Done	My Photo Shows Basa Fillet, Sprinkled With All-Seasoning Cooked at 180c (fan-Forced) in the Oven For 20 Minutes. Use 200c If not Using a Fan-Forced Oven. Topped With Sauce and Some Steamed Veges.