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.

Chef’s 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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