Mango Sauce

This tasty and colourful sauce goes well with steamed or grilled fish and vegetables. A great summer recipe, you can make it ahead and quickly grill the fish or steam the vegetables at the penultimate minute. It comes from Skinny Feasts (Dee Hobsbawn-Smith, 1997). I can't find that cookbook on the shelf in the regular bookstore anymore but you might find a used copy somewhere.

Peel and puree:
2-3 ripe mangoes

Add all the remaining ingredients

2 tablespoons pureed ginger root
2 oranges, juice and zest
1/4 cup white wine
2 tablespoons, minced red bell pepper (optional, but it is a pretty contrast in the sauce)
1-2 tablespoons honey to taste
2 tablespoons minced fresh thyme
1 tablespoon minced flatleaf parsley
salt and hot chili flakes to taste

Thin the sauce with orange juice if desired. Taste the finished sauce and balance the flavours with salt and chili flakes.

Makes about 1.5 cups (375 ml) depending on the size of the mangoes.

This sauce can be frozen if you leave out the fresh herbs, adding them after thawing.