Mango-Orange Sauce

"Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations."
 
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Ready In:
7mins
Ingredients:
5
Yields:
3/4 cup
Serves:
1-2
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ingredients

  • 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
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directions

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

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RECIPE SUBMITTED BY

Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!
 
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