Do you want to add a sweet and spicy element to chicken, fish, or pork? Mangos give a tropical twist while jalapenos add spice to this delicious condiment.
Mango has a unique blend of flavors that add a sweet and sour punch. You could use canned mango for this condiment, but fresh is the best choice if you know how to select mangos, ensuring you aren't adding any extra sugar or preservatives from canned mango. A fresh mango can weigh between nine ounces and over a pound, so you'll need to weigh them to decide whether you have enough or too much. Of course, any extra can be enjoyed as a snack.
Also, bone up on how to cut a mango if you're unfamiliar with the technique. You don't have to peel it first. It's easiest to quarter it, remove the seed, score the fruit, and then cut it away from the skin. Some people are sensitive to mango peel as it has the same irritant as poison ivy, so you may want to wear gloves.
Recipe reprinted with permission from Jeff Blank and Jay Moore (Fearless Press).
- 1 pound mangos (diced)
- 1 1/2 cups sugar
- 3 ounces champagne vinegar
- 1 tablespoons garlic (garlic)
- 3 tablespoons red onion (diced)
- 4 jalapeno chiles (seeded and sliced)
- 1/2 teaspoon salt
- Dice the mangos, onions, and chilis as finely as you will want in the final recipe. Some people like it more chunky, while others prefer a finer dice. Set aside the jalapenos for the final step, after cooking.
- Place the mangos, sugar, champagne vinegar, garlic, and red onion in a nonstick pot.
- Bring the ingredients to a boil.
- Reduce the heat and simmer 10 minutes.
- Add the jalapenos and salt.
Serve the mango jalapeno sauce hot or cold.
If making aioli, chill it completely before adding it to the other ingredients. The sauce can be used as a condiment with seafood and poultry, such as the original accompanying recipe: Hot 'n Crunchy Trout (or Chicken).
See also how to use it to make Mango Jalapeno Aioli, adding it to mayonnaise with garlic, cilantro, and lemon juice. You can make a nice presentation with either the sauce or the aioli by using a squeeze bottle to dot the sauce on the plate or entree.
You can make this recipe more or less spicy hot by varying the amount jalapeno or using a hotter or milder pepper. For example, the Thai bird's eye chili pepper is 20 times hotter, and serrano peppers are four times hotter, so if you want big heat, you may use those instead. For a milder choice, Anaheim peppers are 16 times milder than jalapenos and poblano peppers are two to eight times milder than jalapenos.
You can also experiment by using less sugar. The amount called for is large, and you will likely find it is sweet enough with less sugar.
|Nutritional Guidelines (per serving)|