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Mango-Butter Sauce

Yield Makes about 1 1/4 cups

Ingredients

  • 1/2 cup sherry
  • 1 large shallot, minced
  • 2 ripe mangoes, peeled and chopped
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons rice wine vinegar
  • 1/4 cup butter, cut into pieces
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper

How to Make It

  1. Combine sherry and shallot in a medium saucepan. Cook over medium-high heat about 4 minutes or until reduced to 2 tablespoons.

  2. Meanwhile, combine mangoes, orange juice, and vinegar in a blender. Process until smooth. Add pureed mango mixture to sherry reduction, and reduce heat to medium.

  3. Cook 3 to 5 minutes or until mixture is slightly thickened. Remove from heat. Whisk in butter, 1 piece at a time, until thoroughly blended. Stir in salt and pepper.