marsha-tbay
Well-known member
2 mangoes
1 lime
1/2 c lime juice
1/2 c sugar
Peel the mangoes, cut into small irregular chunks or slices, then set aside on a plate
using a vegetable peeler, remove the zest from the lime, being careful not to remove any of the bitter white pith.
Squeeze the peeled lime and add the juice to the 1/2 c of lime juice called for in the recipe.
Combine lime juice and sugar ina heavy med-sized saucepan and bring the mixture to a boil.
Add the lime zest and boil for 5 minutees. Add the mango and bring the liquid back to a boil.
Gently boil the sauce for 2 minutes and immediately pour into a bowl to cool. When the liquid is cool, remove the zest.
Serve the sauce at room temp. or cold. Makes about 2 cups.
this comes from cookbook author Deirdra Davis. She suggests using this on ice cream or sherbert, fresh fruit such as pineapple, strawberries or melon, as a crepe filling, on pancakes or waffles, french toast, pound cake, meringue shell, cheesecake, or on lamb, chicken curry, pork or duck entrees.
1 lime
1/2 c lime juice
1/2 c sugar
Peel the mangoes, cut into small irregular chunks or slices, then set aside on a plate
using a vegetable peeler, remove the zest from the lime, being careful not to remove any of the bitter white pith.
Squeeze the peeled lime and add the juice to the 1/2 c of lime juice called for in the recipe.
Combine lime juice and sugar ina heavy med-sized saucepan and bring the mixture to a boil.
Add the lime zest and boil for 5 minutees. Add the mango and bring the liquid back to a boil.
Gently boil the sauce for 2 minutes and immediately pour into a bowl to cool. When the liquid is cool, remove the zest.
Serve the sauce at room temp. or cold. Makes about 2 cups.
this comes from cookbook author Deirdra Davis. She suggests using this on ice cream or sherbert, fresh fruit such as pineapple, strawberries or melon, as a crepe filling, on pancakes or waffles, french toast, pound cake, meringue shell, cheesecake, or on lamb, chicken curry, pork or duck entrees.