Mango Mint Lime Sauce

A couple of nights ago, I spent a little time hanging out on Facebook making a little batch mango sauce flavored with fresh mint and lime. I chose to make this particular preserve because a few days earlier, I had bought a bag of six very ripe champagne mangos for $2. They were on the their last legs and needed to be used most urgently.

I chose to include mint because it’s herb month in the Mastery Challenge and because it’s delicious with mango. Finally, the lime joined the party to bring a bit of brightness.

As I contemplated this preserve, I thought a lot about what to call it (mostly because I wasn’t sure what the finished consistency of the thing I was making would be). At first I imagined it as a jam, or perhaps more of a butter. But as it cooked down, I saw clearly that it was going to be more of a sauce. Happily, as a sauce, it is a most delicious and useful thing.

So far, I’ve stirred it into plain yogurt, added it to a smoothie, and have stolen spoonfuls from the jar when in need of something sweet. Because it was such a small batch, I didn’t go to the trouble of running it through a boiling water bath (I was also concerned about the acidity because mangos are a relatively low acid fruit).

If you’d like to see me (and my increasingly giant baby belly) make this preserve, you can watch the livestream right here.

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Mango Mint Lime Sauce

Author: Marisa McClellan

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Ingredients

• 2 1/2 cups mango puree from 5-6 champagne mangos
• 3/4 cup granulated sugar
• 2 tablespoons fresh mint
• 2 limes zested and juiced

Instructions

• Pour the mango puree into a saucepan.
• In the carafe of your blender, combine the sugar and mint and blend until combined. Add this mint sugar to the mango. Finally, add the lime zest and juice.
• Place the pot on the stove over high heat and bring to a low bubble. Reduce the heat to medium and cook for 10 to 15 minutes, stirring constantly, until the mango reduces a bit.
• When you like the consistency, remove the pot from the heat. Position a fine mesh sieve over a small mixing bowl and pour the mango sauce through the sieve. Work it with a silicone spatula, until all that remains in the sieve is bits of lime zest and mint.
• Pour the finished mango sauce into a container and refrigerate.

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