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“Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations.”
READY IN:
7mins
SERVES:
1-2
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 12 tablespoons butter
  • 34 tablespoon mango chutney
  • 3 tablespoons freshly squeezed orange juice
  • 14 teaspoon cornstarch, dissolved in 2 Tbsp water
  • 14 cup water

Directions

  1. Melt butter in a small stainless steel sauce pan on low heat.
  2. Add mango chutney and orange juice. Whisk to combine.
  3. Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
  4. Sauce is finished when smooth and just thick enough to coat the back of a spoon.

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