MANGO PINEAPPLE SAUCE
5 min Prep, 15 min Cook
Fruity tropical style mango pineapple sauce.
Hello my lovely readers, I hope 2017 is treating you well thus far. I’m so excited to share my first recipe for the year with you. I know the start of the year is a time where people make many of there New Years resolutions.
When it comes to diet and nutrition, this is the time where people either sign up to their local gym, mine is inundated with scores of newbies or they make a pledge to themselves to become “healthier” – in the form of loosing weight or just being mindful of what they consume.
You’re probably wondering what all of the above has to do with this mango pineapple sauce recipe? Good question! Well as you know us health enthusiastic foodies enjoy cooking, it’s what we do! Also the vast majority of us like to make our recipes from scratch, even the minor things like a sauce from a bottle.
If we can make it, why buy it? Plus it’s a lot healthier than the manufactured stuff with endless additives and preservatives.
This mango pineapple sauce is SUPER easy to make and one of my favourites and it will hopefully be your’s too. I used a combination of fresh (mango) and frozen (pineapples) because that is what I had to hand at the time. You can however use fresh or frozen, it really doesn’t matter nor make a difference to the end result.
Feel free to add some mango pineapple sauce to any chicken dish.
It’s gluten free, paleo friendly and suitable for vegans!!
Proceed to puree mango, pineapple, scotch bonnet and cloves in a high powder blender (or food processor) into a very smooth lump free consistency.
Run the puree through a sieve to ensure no lumps of fruit are present and set aside.
On low-medium heat melt the dairy free butter in a medium sized saucepan and then begin to sautee the minced garlic and onion. You want them to be translucent not golden.
Stir into the tapioca starch, fruit puree, coriander and ginger.
Continue to occasionally stir for another 10 minutes by then the sauce will have thicken.
Allow to cool before serving and storing in a sauce bottle.
Keep refrigerated - should last for several days
Serving Size 213 g
|Amount Per Serving|
|Calories 318.3 cals||16%|
|% Daily Value*|
|Kilojoules 1338.7 kJ||16%|
|Fat 17.1 g||26%|
|Sodium 76.4 mg||3%|
|Carbohydrate 28.7 g||10%|
|Protein 10.4 g||21%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|