Mango and habanero sauce
- Appetisers and snacks
- 30 min. preparation
Spice up any dish with a sauce that packs a punch. Delicious with chicken, steak, grilled vegetables or as a dip with tortilla chips or a selection of raw veggies!
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Preparation method
- Halve the habanero pepper lengthwise. Remove the seeds. Finely chop the pepper Peel and finely chop the ginger and garlic. Chop the shallot.
- Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
- Heat the sunflower oil in a small pan. Add the pepper, ginger, garlic and shallot and fry on a medium heat for approx. 2 minutes. Add the curry powder and paprika powder to the pan and fry briefly.
- Add the mango and gently fry for 2 minutes.
- Squeeze the lime. Add the juice with 300 ml of water, honey or agave syrup, ketjap or soy sauce and sugar. Bring to the boil, then leave to simmer with a lid on the pan for approx. 15 minutes. Transfer to the blender or beaker of the hand blender and blend into a smooth sauce. Season to taste with salt. Leave to cool for at least 1 hour before serving.
Nutrition value per person/bite
- Energy
- 170 kcal
- Protein
- 1 g
- Fat
- 8 g
-
- Saturated
- 1 g
- Carbohydrate
- 23 g
-
- Sugars
- 21 g
- Fibers
- 2 g
