This is a technique more than it is a recipe. Brown butter pairs gloriously with the bright-sweet tang of a fresh mango. If you're using fresh fruit, try not to use super-fibrous, stringy mangoes, as they'll adversely affect the outcome. Frozen pulp from Latin American markets (often sold in plastic pouches) is typically outstanding and affordable. This coulis is good with all things grilled.
Serves 5 (serving size: about 3 tablespoons)
Set up your blender or mini food processor.
Fire up a small sauté pan. Medium heat.
Add the mango pulp to the blender.
Throw in the lemon juice, the salt, and the parsley.
Blend on high speed until the mixture is fully liquefied. Add a tablespoon or two of water if the mango pulp is resistant to being liquefied. Water always wins against pulp. Every time.
Turn off the blender for a moment. Say, "Please hold."
Slip the butter into the sauté pan. Swirl it around until the solids begin to brown. You'll smell it before you see it, so be careful not to burn. And remember, the pan is not glued to the burner. You can pull the pan off the heat to slow the cooking, too.
Now, go back to the covered blender and fire it up progressively to high speed. You can now safely remove the lid, and slowly drizzle the butter into the coulis while the blade is running. You'll see an almost mayonnaise-y sheen to the sauce. It's emulsified. Delicious. And done.