Red Pepper-Mango Sauce

Coastal Living
3 cups


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2 red bell peppers
3 tablespoons minced onion
1 cup dry white wine
1/2 cup water
2 cups whipping cream
1 large mango, peeled and cubed
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper


Place peppers on a foil-lined baking sheet.

Bake at 475° for 20 minutes or until peppers look blistered, turning once.

Place peppers in a heavy-duty zip-top plastic bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.

Bring peppers, onion, wine, and 1/2 cup water to a boil in a heavy saucepan over high heat; boil 10 minutes or until liquid is reduced to 3 tablespoons. Stir in whipping cream; simmer, stirring often, 10 minutes or until thickened. Cool slightly.

Process red pepper mixture, mango, and remaining ingredients in a blender until smooth, stopping to scrape down sides.

Created date

June 2001