All-Purpose Mango Marinade

By Vivian Henoch
May 9, 2012
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Author Notes: Now that warm weather grilling season is here, mangoes are a kitchen staple. Their tropical perfume, coupled with the heat of ginger, jalapeno - or scotch bonnet peppers - works magic in salsas, sauces and marinades to compliment the smoky flavors of grilled chicken, fish, seafood, and meats.

This recipe is the essence of a salsa ... pureed. For simplicity sake, I’ve cut the recipe to 5 ingredients, with plenty of flavoring provided by the ginger and jalapeno. For variations, add options: red onion, fresh oregano, mint or cilantro, red chiles, white wine or vinegar, sugar -- all or any according to taste.
Vivian Henoch

Makes: about a cup

  • 1 mango, juiced (or cubed for a thicker consistency)
  • 1 lime, juiced
  • 1 tablespoon coconut oil
  • 1 tablespoon jalapeno pepper, seeded and deveined
  • 1 tablespoon minced ginger
  1. Place all the ingredients into a blender or food processor and blend until smooth

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Condiment|Fruit|5 Ingredients or Fewer|Make Ahead|Grill/Barbecue|Summer