MANGO AND HABANERO SAUCE
SERVES 1 CUP (250ml)
3 habanero peppers, stemmed (and seeded for less heat)
1/2 mango, peeled and pitted
3 tbsp. white vinegar
1 garlic clove
2 1/2 tbsp. muscovado or dark brown sugar
1 1/2 tsp. maple syrup
1 tsp. salt
NUTRITIONAL VALUES
Calories: 280kcal
Fat: 1.3g (0.2g S.Fat)
Carbs: 67.3g
Protein: 4.1g
Sugar: 58.1g
Sodium: 2349mg
METHOD
In a blender, combine the habaneros, mango, vinegar, and garlic and blend until smooth.
Bring the sugar and 2 tablespoons of water to a boil, then add the habanero and mango purée. Cook for 20 minutes, uncovered.
Season with salt and maple syrup.
Bring the sugar and 2 tablespoons of water to a boil, then add the habanero and mango purée. Cook for 20 minutes, uncovered.
Season with salt and maple syrup.
RECIPE NOTES
In an airtight container in the refrigerator, our mango and habanero sauce will keep for up to 4 weeks.
