Caribbean Mango Sauce

By Kitchen Butterfly • May 9, 2012 • 0 Comments

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Author Notes: I love the taste and flavours of this sauce, perfect for dunking southern fried chicken tenders in. That's what we did. - Kitchen Butterfly

Makes ~ 2 cups

2 cups mango chunks, pulp from ripe mangoes
1/2 red onion, diced
1/2 Jalapeno pepper (or to taste), chopped
1/2 green bell pepper, diced
1/2 cup orange juice and 2 teaspoons (microplaned) orange zest
Juice of 2 limes, and ~ 1 teaspoon zest, extra lime to 'finish'
Brown sugar, to taste (start with 2 - 3 tablespoons, depending on the sweetness of your mangoes)
1 - 2 teaspoons garlic & ginger paste
Seeds of 4 cardamom pods, crushed
Freshly ground black pepper, to taste
Salt, to taste
Pinch Turmeric
1 teaspoon Angostura bitters, plus more to 'finish'
Chopped cilantro leaves, to garnish

In a saucepan, combine all the ingredients. Bring to the boil and then turn down to a simmer. Let simmer till the bell pepper and onions have softened, about 10 minutes. Check seasonings and adjust as required.
Take off heat and let sit. Just before serving, add a few drops of angostura and a squeeze or two of lime juice. Top with chopped cilantro and serve to dip, with white rice and other sides.