Madras-Inspired Mango Sauce

24 Jan

Yield: 4 cups
4 Tbsp coconut oil
2 tsp mustard seeds
1 large can sweetened Mango Pulp
the juice of 2 limes
1/2 tsp salt
1″ piece of ginger, minced
Curry paste or powder
Chili powder
1/4 cup chopped cilantro

In a small saucepan with a lid, heat the coconut oil over low heat until melted. Add mustard seeds. Cover. Keep on heat as the mustard seeds pop. When they stop popping, remove from heat.

Meanwhile, whisk together Mango Pulp, lime juice, salt and ginger. Add curry powder, chili powder and paprika to taste (there should be a balance but it should also be a nice red color). Stir in coconut/mustard seeds and cilantro, and adjust to taste.


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