Mango sauce that’s sweet, tangy and spicy, and goes well with tofu, fish, chicken or seared Kauai Shrimp. It’s so good, you can use leftovers on morning yogurt! Makes about one cup.
- 1 mango
- 1 teaspoon rice wine vinegar
- 1 lime
- 1/4 cup cilantro
- 1 garlic clove, minced
- 1 inch fresh ginger, minced
- 1 nioi (Hawaiian chili pepper), minced
- Hawaiian sea salt
- Fresh ground pepper
Mangoes have a large flat seed in the center of the fruit, which clings tightly to the flesh. When you hold up a mango, you’ll see that two sides are not as plump as the other two. The plump side is where most of the flesh is. Begin about 1/2-inch from the stem and slice through one side. Repeat with the other side. If you run into resistance, that’s the seed. Just move your knife a little further from the center. (Check out this Kauai Mango Season blog post to watch how this is done.)
Once you have two “cheeks,” score their centers in a crosshatch pattern and scoop the flesh out with a spoon. Gently peel the skin from the remaining centerpiece and eat the flesh from the seed. This is the best part for many people. I just score the edges with my knife in 1/2-inch notches and cut the flesh into a waiting bowl.
Drop cubes into a blender. Add the rest of the ingredients and puree. Spoon 2 tablespoons of the sauce on a plate, and top with your favorite protein.