Long time no see. I’m sorry. Truly. Can we make up now? Good! I’m glad you are still reading this. There is still hope for us. BTW- Grandma is having a good day so I have a minute to pop in and share this sauce with ya. I have been having a minute. Food around these parts are fast and seriously low key. But I did have a moment of clarity- Publix has mangoes in stock and I knew I had to make a dressing. Perfect pick for summertime grilling, with the spicy habaneros that are tempered by the sweetness of mango and delicious shredded coconut. Great on chicken, killer on fish, tasty on veggies and biscuits.
I think this might be the magic sauce that works with everything. Now I know I’m gonna hear “Ann it is tooooooooo spicy because of the habanero. I thought you love me.” And my answer is because I love you I added the habanero. I is not too spicy. Even picky Jade liked it. I know something is amazing when Jade says yum. She is the only food critic that matters.
Honestly I am feeling a little home sick. I am pretty sure that we are going to have to visit the mother land soon. This sauce has everything that screams Jamaica in it- Mangos, coconut and habaneros. I have had this on chicken, on my salad and I have smothered my grandmas biscuits in them. I mean come on! This is the hardest working sauce that I know. Perfectly sweet, spicy and tangy! I love Mango season. I remember being a kid with several mango trees in our yard. I was in mango heaven. I remember one summer my brother dared me to eat a bucket full of mangoes. I ate so many mangoes I got sick afterward, but the moral of the story is that I won.
So let’s talk about this sauce for a minute. It creamy but not in that heavily decadent way. It is bright and balanced in it’s sweetness , mainly because of the fresh ingredients and splash of vinegar. All you have to do is bring them to a slight simmer and you’re left with a smooth sauce that begs to be drizzled over literally everything. Like I said no salad is safe, no chicken is done, no fish dish is perfect until you add this to the mix.
Make it and tag me in your post. I can’t wait to see them.
This Mango coconut habanero sauce is the perfect balance of spicy, sweet and tangy. No salad is safe, no chicken is done, no fish dish is perfect until you add this to the mix.
- 4 Mangoes Peeled, pitted and diced
- 4 Habanero Peppers seeded
- 2 Cloves Garlic
- 2 Lemon Juiced
- 1 Lemon Zest
- 3 Tablespoon Apple Cider Vinegar
- 1/4 Cup Shredded Coconut unsweetened
- 2 Sprigs Thyme
- 1 Tablespoon Coconut oil
- Pinch Salt and fresh black pepper
Peel the mangoes. Remove the seeds from 2 of the habanero peppers(If you want a milder sauce remove the seeds from all). Add the mango flesh, peppers, shredded coconut, and garlic to a food processor or blender. Pulse until smooth.
Transfer to a medium saucepan. Stir in the coconut oil, lemon juice, vinegar, and salt. Cook on medium-high until it boils. Reduce the heat and simmer for 10 minutes. It will thickens and becomes glossy.
Allow the sauce to cool. Place in an airtight container (I used a jam jar) and store in the refrigerator until ready to use. This will keep for a couple of weeks( But it won't last that long).
Note: You want to make sure that the mangoes are ripe and sweet. If not add a pinch of sugar.