Mango curry sauce

/ < 30 Min / By
Neatic
Sympol for whisk

10 minutes

preparation

Symbol for oven

10 minutes

baking

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0 minutes

resting time

You will need

Pot, food processor, whisk

Ingredients for the mango curry sauce

For 5 servings (approximately 450 g), 1 serving = 90 g (0 g of sugar)

300 g mango, frozen

100 ml water

1 tbsp white wine vinegar

5 g mustard, medium spicy

1 tbsp curry

½ tsp paprika powder, sweet

¼ tsp garlic powder

1 tsp salt

3 pinches of pepper

1 tsp lemon juice

30 g rapeseed oil

Mango-Curry Sauce (Rezept Mango-Curry Sauce)

Preparation

Step 1:

Place 300 g mango and 100 ml water in a pot and bring to the boil. Stir occasionally.

Mango-Curry Sauce Schritt 1 (Rezept Mango-Curry Sauce Schritt 1)

Step 2:

Transfer the mango to a high measuring cup, puree with a food processor and transfer back to the pot.

Mango-Curry Sauce Schritt 2 (Rezept Mango-Curry Sauce Schritt 2)

Step 3:

Add 1 tbsp of white wine vinegar, 5 g of mustard, 1 tbsp of curry powder, ½ tsp of sweet paprika, ¼ tsp of garlic powder, 1 tsp of salt, 3 pinches of pepper, and 1 tsp of lemon juice and mix with a whisk.

Mango-Curry Sauce Schritt 3 (Rezept Mango-Curry Sauce Schritt 3)

Step 4:

Gradually add 30 g of rapeseed oil to the pot, stirring vigorously with a whisk to emulsify the two liquids.

Mango-Curry Sauce Schritt 4 (Rezept Mango-Curry Sauce Schritt 4)

Step 5:

Decant the mango curry sauce and serve warm or cold.

 

Mango-Curry Sauce Schritt 5 (Rezept Mango-Curry Sauce Schritt 5)

If the oil separates after a while, you can shake or stir the sauce again before use.

The mango curry sauce will keep for approximately 1 week in the fridge.

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