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Mango Tango Sauce Print Email

1 lb skinned and pitted mango, separated (Tony's Produce Dept)
6 oz fresh pineapple, 1/2 inch cubes
2 TBS ginger, finely minced
1 sweet onion, finely minced
1-3 jalapenos, cleaned and finely minced
1 TBS ground cumin
1/2 -1 tsp ground allspice
2 oz, about 4 TBS, Raw sugar (La Perruche Pure Cane Sugar suggested)
1/2 cup rum, dark preferred
1/4 cup limejuice or Key Lime Juice
1/2 tsp fine sea salt, to taste
1/4 tsp black pepper, to taste
3-4 TBS minced cilantro (optional)

Puree half of the mango, and cut the other half into 3/4 inch cubes, place both in a stainless skillet or saucepan along with pineapple, ginger, onion, jalapenos, cumin and allspice. Simmer for 6-7 minutes, turn off flame, add sugar and rum, and then blend in well. Turn flame back on, bring to a simmer, and continue to cook and reduce until slightly thick. Stir in limejuice, and then taste and season with salt and cracked pepper. Bring back to a simmer for several minutes, remove from heat and cool.

Stir in fresh chopped cilantro to taste just prior to serving with all manners of meat and seafood can be served hot, cold or at room temperature.

Chefs Note: For a less piquant, more kid-friendly sauce: remove 1 cup of the sauce while still hot and add 1 part of 1/4 inch diced mango cilantro optional. Chef Michaelangelo (mick) Rosacci, --
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