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Mango Sauce

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“Serve this over ice cream or pound cake for dessert or with meatballs or crab cakes for an appetizer.”
READY IN:
10mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 3 very ripe mangoes (about 3/4 pound each)
  • 2 tablespoons fresh lime juice (or to taste )
  • 1 tablespoon superfine sugar (or to taste, more if mango not very ripe)

Directions

  1. Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.

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