A simple basil mango sauce recipe ready in 5 minutes. Sweet, savory and tangy, a true Goddess sauce perfect for fish, scallops, chicken, meat or simply tossed with your favorite pasta. I’m particularly fond of buckwheat spaghetti sprinkled with oven roasted cherry tomatoes.
Pairs really well with salmon and steak, drizzled over shrimp tacos or served with chips for dipping. Often times I’ll toss it with some quick cook brown rice or a bowl of cold quinoa for a perfect summery side dish.
If you leave out the garlic you could even use it as a dessert sauce, for ice cream or cheesecake. Just make sure to taste as you, and adjust 11 times until your taste buds are doing the happy dance!
What to serve with:
- Crispy Oven Baked Chicken Wings
- Garlic Scallops
- Fish Tacos
- Crab Cakes
- Coconut Shrimp
Basil Mango Sauce Recipe
- 1 large mango
- 1.5 c basil leaves
- 1 clove garlic (grated)
- 1 lemon (juiced)
- 1/3 c extra virgin olive oil
- 1 pinch sea salt
- Peel and slice the mango. Discard the pit.
- Add it together with the olive oil, basil leaves and lemon juice to the bowl of a food processor or blender. Puree until smooth then adjust seasonings to your taste with the sea salt, the grated garlic and more lemon juice if desired.