Mango sauce
Ingredients
- 300 g fresh mango flesh, chopped
- 2 shallots, chopped
- 150 ml vegetable stock
- 3 tbsp rapeseed oil
- 100 ml crème fraiche
- 1 tbsp mild curry powder
- pinch of salt
- pinch of white pepper
- juice of 1/2 lemon
Method
- Heat oil in saucepan, add chopped shallots and sweat for 5 minutes. Add mango pieces, add curry powder. Add vegetable stock and juice of ½ lemon, mix well, add crème fraiche. Bring to the boil, then reduce heat a little and simmer for 5-10 minutes. Remove from heat, blend to a smooth puree, pass through fine-meshed sieve, season to taste, adjust thickness as preferred.