Chunky Mango-Ginger Sauce

Randy Mayor; Melanie J. Clarke

This recipe goes with Grilled Striped Bass with Chunky Mango-Ginger Sauce

Yield: 2 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 20%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 3.8g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 5mg

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

Preparation

  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.
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