This is great with a dish like coconut shrimp, or even a sauce for an angel food cake (trust me). You can use it to baste chicken breasts or give it away as gifts. How ever you use it…it is incredible.
Spicy Mango Habanero Sauce
4 large mangoes or 6 smaller ones -very ripe.
1-2 orange colored habanero peppers, seeded and chopped, more if desired
½ cup lime juice
2 Tbs grated ginger
1/2 c chopped vidalia onion
1/2 c sugar
1 c water
1/2 c champagne vinegar (you can use apple juice if you can’t find it)
Remove the stem from the habaneros and chop finely. WEAR RUBBER GLOVES!
Peel the mango and remove the flesh from the pit. Add to a food processor with the habanero and process until the mango is completely smooth.
Pour the mixture into a medium sized saucepan and set on low heat. Add all of the lime juice,onion and ginger. Add a quarter of the cup of sugar and 1/2 cup of water and champagne vinegar. Mix well.
Bring to a boil and continue to cook on low heat, stirring often, until the mixture has reduced and thickened. Taste and adjust the sugar. The sauce should be somewhat sweet.
Allow to cool and refrigerate over night for flavors to blend.
[...] sauce should be somewhat sweet. Allow to cool and refrigerate over night for flavors to blend. Spicy Mango Habenero Sauce Recipe __________________ He’s like a maniac with a shotgun that doesn’t run out of [...]
[...] Spicy Mango Habenero Sauce [...]
[...] 9. Rachel Ray’s Coconut Shrimp from Food Network is fantastic. I serve coconut shrimp with a spicy mango sauce. [...]