Mango And Coriander (cilantro) Sauce -for Fish Or Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
• 1 tablespoon olive oil or 1 tablespoon canola oil
• 1 small onions or 1/2 medium sized onion, finely diced
• 2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
• 3 teaspoons balsamic vinegar
• 1 pinch pepper
• 4 tablespoons chopped fresh coriander leaves (cilantro leaves)

Recipe

• 1 use a food processor or stick blender to pulp the mango. can also mash by hand and force through a strainer.
• 2 heat the oil in a small saucepan and then saute the onion until soft. add the chicken stock and stir through.
• 3 add the mango pulp, the balsamic vinegar, pepper. continue to stir over medium heat for a couple of minutes.
• 4 add the coriander and heat through thoroughly. the sauce can be reheated if ready before your fish or chicken.
• 5 serve over fish or chicken. some veges or rice on the side.
• 6 my photo shows basa fillet, sprinkled with all-seasoning cooked at 180°c (fan-forced) in the oven for 20 minutes. use 200°c if not using a fan-forced oven. topped with sauce and some steamed veges.