Caribbean Mango Sauce

May  9, 2012
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 This Recipe
  1. 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.
  2. 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.
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!