Mango-Lime Puree

Just ripe mango and fresh lime juice blended into a silky puree. Two ingredients, no cooking, and it works as both a savory sauce for shellfish and grilled fish or a sweet drizzle over ice cream, panna cotta, or fresh fruit.

Straining after blending is what makes this restaurant-quality. Pushing the puree through a fine mesh sieve removes any fibrous mango strings, leaving you with a sauce that’s completely smooth and pourable.

The lime juice does double duty. It brightens the mango’s sweetness and prevents the puree from oxidizing and turning brown. Use the juice of both limes for a balanced sweet-tart flavor.

Pro Tips

• Use a very ripe mango. Underripe mango tastes flat and won’t blend as smooth
• Strain through a fine-mesh sieve, pressing with the back of a spoon to get every drop of puree through
• Taste before straining. If the mango isn’t sweet enough, a tiny pinch of sugar helps
• Keeps in the fridge for 2 to 3 days. The color fades slightly but the flavor holds

Variations

• Add a pinch of chili powder or cayenne for a spicy-sweet sauce that pairs brilliantly with grilled shrimp
• Blend in a few fresh mint leaves for a brighter, more aromatic puree
• Freeze in ice cube trays and blend into smoothies or cocktails later