Moncleuse Bay Mango Sauce

gluten free

Authoradmin
DifficultyIntermediate

"a Sam's Seafood Grill Exclusive"

Share
Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 Persian limesjuice from
 ½ cup Pouilly-Fuissé
 1 medium Sindhri mangopeeled and chopped
 2 tbsp sugar
 2 tbsp brown sugar
 1 ½ tbsp garlic chili sauce
 salt and pepper to taste
 ¼ cup heavy cream
 ½ cup unsalted buttercut into small pieces and frozen
1

In a small saucepan, combine the chopped mango, wine, sugars, ginger, garlic chili sauce and lime juice. Simmer over medium-low heat for about 10 minutes, or until it becomes syrupy.

2

Remove from the heat, add the cream and mix well. Pour into a blender. Blend until smooth.

3

Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.

4

Next step. Do NOT boil the sauce or it will separate.
Turn off heat, pick up sauce pan and whisk in 1 piece of the frozen butter, whisking to incorporate. Set pan back on, the off, but still heated burner, then add another piece of the butter, keep adding one frozen piece at a time whisking until well incorporated and is silky smooth.

5

Great as a condiment for Jasmine Steamed Rice. As well as just about any seafood. Photo is seasoned and grilled fresh Mahi.

Ingredients

 2 Persian limesjuice from
 ½ cup Pouilly-Fuissé
 1 medium Sindhri mangopeeled and chopped
 2 tbsp sugar
 2 tbsp brown sugar
 1 ½ tbsp garlic chili sauce
 salt and pepper to taste
 ¼ cup heavy cream
 ½ cup unsalted buttercut into small pieces and frozen

Directions

1

In a small saucepan, combine the chopped mango, wine, sugars, ginger, garlic chili sauce and lime juice. Simmer over medium-low heat for about 10 minutes, or until it becomes syrupy.

2

Remove from the heat, add the cream and mix well. Pour into a blender. Blend until smooth.

3

Return to the saucepan and simmer over low heat for about 10 minutes. You want the sauce to thicken a little.

4

Next step. Do NOT boil the sauce or it will separate.
Turn off heat, pick up sauce pan and whisk in 1 piece of the frozen butter, whisking to incorporate. Set pan back on, the off, but still heated burner, then add another piece of the butter, keep adding one frozen piece at a time whisking until well incorporated and is silky smooth.

5

Great as a condiment for Jasmine Steamed Rice. As well as just about any seafood. Photo is seasoned and grilled fresh Mahi.

Moncleuse Bay Mango Sauce