Ingredients
1 cup mango puree
3 cloves garlic, minced
1/4 cup thick coconut milk
2 tablespoons fish sauce, or 1 tablespoon soy sauce
2 tablespoons Thai sweet chili sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/4 to 1/2 teaspoon dried crushed chile pepper
1/4 teaspoon turmeric
Preparation
Gather the ingredients.
Add the mango puree, garlic, coconut milk, fish sauce, sweet chili sauce, brown sugar, lime juice, chile, and turmeric to the blender.
Process well but avoid overprocessing. You want the sauce to be smooth but not too runny. Taste the sauce for seasoning. Serve or store in an airtight container in the refrigerator.
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How to store and freeze?
Any leftover sauce should be stored in a sealed container in the refrigerator for up to a week. You can also freeze this sauce in a small container with a lid and freeze for up six months
PRODUCT IN THIS RECIPE:
Olivivero Mango Puree