Minted Honey Mango SauceRomulo Yanes
Cooks' notes:
•Mangoes vary in tartness. You may want to add lemon juice to taste to the sauce.
•Sauce, without mint, can be made 3 days ahead and chilled. Stir in mint before serving.
Recipe information
Total Time
15 min
Yield
Makes about 2 cups
Ingredients
3 cups chopped peeled mangoes (preferably Champagne mangoes), divided
6 tablespoons water
2 tablespoons mild honey
2 tablespoons sugar
1 tablespoons finely chopped mint
Accompaniment: tangy frozen Greek yogurt or vanilla ice cream
Preparation
Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.
