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- 1 mango, peeled, pitted
- 1 tbsp coconut oil
- 1 tbsp minced garlic
- 1 tsp chili powder
- 1/3 cup thinly sliced fresh basil leaves
- 3/4 cup vegetable stock
- 1 1/2 tablespoons golden brown sugar
- 1 tbsp soy sauce
1)Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
2)Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and chili powder, then basil; sauté just until basil wilts, about 1 minute.
3)Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally.
4)Reduce heat to low and simmer 3 minutes. Gradually whisk in 1/2 cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes.