Curried Mango Sauce
ripe, about 12 ounces
Pare mango, cut flesh from pit, and place in blender.
Heat oil in small skillet over medium heat.
Add curry powder, stir until blended and remove from heat.
Add curry mixture and mint to mango. With blender running, pour in broth.
Remove to bowl, add lime juice and salt to taste and stir vigorously.
Serve warm or at room temperature with grilled shrimp or chicken breasts.