Curried Mango Sauce
Yield
6 servingsPrep
10 minCook
3 minReady
13 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
ripe, about 12 ounces |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 ½ | teaspoons |
curry powder
|
|
| 2 | tablespoons |
mint leaves
fresh |
|
| ½ | cup |
chicken broth
|
|
| 2 ½ | tablespoons |
lime juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
mangos
ripe, about 12 ounces |
|
| 3E+1 | ml |
peanut oil
|
|
| 7.5 | ml |
curry powder
|
|
| 3E+1 | ml |
mint leaves
fresh |
|
| 118 | ml |
chicken broth
|
|
| 38 | ml |
lime juice
fresh |
|
Directions
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.
