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Chunky Mango-Ginger Sauce

Randy Mayor; Melanie J. Clarke
Yield 2 1/2 cups (serving size: 1 tablespoon)

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped red onion
  • 2 cups cubed peeled ripe mango
  • 1 cup chopped tomato
  • 3 tablespoons minced peeled fresh ginger
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1/2 cup fresh lime juice (about 2 limes)
  • 1/4 cup orange juice
  • 1/4 cup dry sherry
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar

Nutrition Information

  • calories 18
  • caloriesfromfat 20 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.0 g
  • protein 0.2 g
  • carbohydrate 3.8 g
  • fiber 0.3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 1 mg
  • calcium 5 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 7 minutes, stirring frequently. Add mango, tomato, ginger, and garlic; cook 5 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer 20 minutes.