A simple basil mango sauce recipe ready in 5 minutes, sweet, savory and tangy, 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:
An exotic simple sauce ready in less than 5 minutes, made in your food processor or blender and keeps well for the days in the refrigerator.
- 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.
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