Mango Bango Sauce

Sweet, hot, healthy - and only 3 ingredients.  This quick sauce is a popular request around our house, especially spooned over a nice piece of grilled fish. Feel free to splash it on chicken or duck, too. I've even stirred some into steamed rice.


2 - 3 ripe mangos
1 teaspoon (or more) bottled hot sauce
2 tablespoons sour cream (low-cal is fine)

      The Recipe

A ripe mango is slightly soft to the touch and it is yellowish with a nice red blush. With a sharp knife, peel mango and then slice the meat off into a food processor bowl (there will be a big, hairy pit in the middle). Process until pureed. Add hot sauce and sour cream and blend. Adjust flavor by adding more hot sauce if you like a nice kick. Spoon over grilled swordfish, etc.  Store in refrigerator up to 5 days.



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