Mango Coconut Sauce
Ingredients25 m servings 204 cals
- Place the mangoes into a blender, and blend until smooth. Pour the mango puree, coconut milk, heavy cream, and lime juice into a saucepan and blend thoroughly; bring to a boil over medium heat. Serve immediately.
Per Serving: 204 calories; 17.2 g fat; 13.8 g carbohydrates; 1.6 g protein; 41 mg cholesterol; 16 mg sodium. Full nutrition
ReviewsRead all reviews 11
My family really enjoyed this sauce. I added a little chipotle powder and I poached Tilapia in it once it was heated. We have now made this twice with fish and we're trying it tonight with chick...
I put this sauce together in my food processor, just dumped the mangos half in there and let the processor do the dicing and blending; and then heated the whole thing in the microwave instead of...
This was great! I served it over chicken coated in baked, crisp plantains, sauteed white onion, sauteed green bell pepper and jasmine rice. Fantastic sauce!
Yummy! I used it over Jerk Flank Steak. Flavors worked very well. Can't wait to try w/ other spicy meats!
I've been looking for a great dipping sauce for the Coconut Shrimp I recipe. i substituted the mango with crushed pineapple in it's own juice. it was wonderful.
This was interesting. I think that I would have loved it, except that maybe I just don't like mango? The texture is smooth and creamy, and it is wonderfully easy to make. We tried it over bak...
This was a pretty good sauce. I cut the mangos up and put them in the food processor with the rest and made it that way, super easy! Great over BBQ chicken, served with rice and black beans.