An unusual sauce with a tropical accent. Especially nice with banana and coconut desserts.
Have ready:
      1 large soft but not mushy mango
Stand the mango on a narrow side and slice the flesh free from either side of the pit. Using a paring knife, score the flesh of each half down to the skin in 1/2-inch cubes. Push the skin inside out, popping up the mango dice and forming a mango “porcupine,” then slice the flesh away from the skin. Peel the band of skin around the pit, then slice the flesh free and cut into chunks. Combine the mango in a blender or food processor with:
      2 tablespoons sugar
      2 tablespoons water
      1 tablespoon strained fresh lime juice or lemon juice
Puree until smooth. If the sauce is too thick, thin with a bit more water; if not sweet enough, add a little more sugar. Serve at once, or cover and refrigerate for up to 3 days.