Chunky Mango-Ginger Sauce

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Randy Mayor; Melanie J. Clarke
Yield
2 1/2 cups (serving size: 1 tablespoon)
Chris Schlesinger
June 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 18
  • Caloriesfromfat 20%
  • Fat 0.4g
  • Satfat 0.1g
  • Monofat 0.3g
  • Polyfat 0.0g
  • Protein 0.2g
  • Carbohydrate 3.8g
  • Fiber 0.3g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 1mg
  • Calcium 5mg

How to Make It

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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