Jul 21 # 1 of 6
Ingredients:
1/3 cup mango, puree
½ tbsp. grated ginger
½ teaspoon scotch bonnet pepper
2 table spoons cornstarch
2-3 tbsp sugar
½ teaspoon salt
1 tbsp oil
2 tbsp apple cider vinegar
½ cup water
Method:
Combine the pureed mango with all other ingredients except vinegar in a blender for approximately three minutes. Pour into a sauce-pan, bring to the boil, lower flame after a few minutes. Add vinegar, allow to simmer and thicken, stirring regularly to avoid lumping. Turn off flame and allow sauce to cool.
Serve sauce with any seafood fritter or use as a dip.
Jul 21 # 2 of 6
The sauce looks good to me. Good mango's here are hard to come by. They are sold green, by the time they are ripe, they have gone bad. Scotch bonnet not here. I do grow Habanero. I would love to have some true large scotch bonnet seed.
I have copied the recipe and will be trying it. Thanks CF:)
Aug 1 # 3 of 6
Sorry you are not near to where I am....we have so much mangoes...we make drink...we eat them, give them away...there are lots in the deep freeze....we could trade I am sure...I am sure I could make arrangements to send some scotch bonnet peppers....I am sure your peppers would do just fine.
Aug 1 # 4 of 6
Did not intend to remove thread....I inadvertently clicked on the wrong link!
Aug 3 # 5 of 6
Have you tried the sauce as yet?