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 ΓÇ£porcupine,ΓÇ¥ 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.
