Mango and Coriander Sauce: A Taste of Sunshine

Mangoes always remind me of my grandmother’s garden in Barbados. She had a sprawling, ancient mango tree that provided shade, endless entertainment for us kids climbing its branches, and, most importantly, an abundance of sweet, juicy fruit. The aroma of ripening mangoes, mingled with the salty sea breeze, is a sensory memory I cherish. This Mango and Coriander Sauce, with its bright, tropical flavors, attempts to capture a little of that sunshine and bring it to my table, and hopefully, yours too. It’s a surprisingly versatile sauce that elevates simple fish or chicken dishes into something truly special.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 3-4
• Dietary Type: Gluten-Free (if using gluten-free stock powder)

Ingredients

• 1 large ripe mango, peeled and flesh removed from the stone (or equivalent de-frosted from frozen mango)
• 1 tablespoon olive oil or canola oil
• 1 small onion or 1/2 medium sized onion, finely diced
• 2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
• 3 teaspoons balsamic vinegar
• 1 pinch pepper
• 4 tablespoons chopped fresh coriander leaves (cilantro leaves)

Equipment Needed

• Food processor or stick blender (optional)
• Small saucepan
• Measuring spoons
• Chopping board
• Knife

Instructions

1. First, prepare the mango. Use a food processor or stick blender to pulp the mango. If you don’t have either, you can mash the mango by hand and force it through a strainer for a smoother consistency.
2. Heat the olive oil (or canola oil) in a small saucepan over medium heat.
3. Add the finely diced onion to the saucepan and sauté until it is soft and translucent. This usually takes about 5-7 minutes. Stir occasionally to prevent browning.
4. Add the chicken stock powder (or crumbled stock cubes) to the saucepan with the softened onions. Stir well to combine. The stock powder will dissolve into the oil and onions.
5. Pour the mango pulp into the saucepan. Add the balsamic vinegar and the pinch of pepper.
6. Continue to stir the sauce over medium heat for a couple of minutes, allowing the flavors to meld together. Be sure to stir constantly to prevent sticking.
7. Remove the saucepan from the heat. Add the chopped fresh coriander (cilantro) leaves. Stir through thoroughly. The residual heat will gently wilt the coriander and release its aroma.
8. The sauce can be reheated if you’re preparing it ahead of time. Gently heat the sauce over low heat, stirring occasionally. Be careful not to boil it. Only add the chopped coriander before serving when reheating.
9. Serve the Mango and Coriander Sauce over your choice of fish or chicken. It pairs beautifully with grilled, baked, or pan-fried preparations.
10. Complete the meal with some vegetables or rice on the side.
11. As a suggestion, sprinkle a basa fillet with all-seasoning and cook it at 180°C (fan-forced) in the oven for 20 minutes. If not using a fan-forced oven, use 200°C. Top with the sauce and some steamed vegetables.

Expert Tips & Tricks

• For a smoother sauce, ensure the mango is fully pulped. If mashing by hand, using a very ripe mango will make the process easier.
• Don’t overcook the onions. They should be soft and translucent, not browned or burnt, as this will affect the flavor of the sauce.
• If you prefer a sweeter sauce, add a touch of honey or maple syrup to taste.
• For a spicier kick, incorporate a finely chopped red chili or a dash of your favorite hot sauce (such as sweet chilli sauce or Tabasco sauce).
• To intensify the mango flavor, consider using mango nectar in place of a portion of the water that might be used to dissolve the stock powder.
• If you’re short on time, pre-cut frozen mango chunks are a convenient substitute for fresh mango.
• Adjust the amount of coriander to your personal preference. Some people are more sensitive to its flavor than others.

Serving & Storage Suggestions

Serve the Mango and Coriander Sauce warm, spooned generously over your cooked fish or chicken. A sprinkle of extra fresh coriander on top adds a pop of color and freshness.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until warmed through. Add fresh coriander just before serving. The sauce can also be frozen for longer storage (up to 2 months). Thaw overnight in the refrigerator before reheating. Freezing may slightly alter the texture of the sauce, but the flavor will remain intact.

Do not leave the sauce at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	104 kcal	N/A
Calories from Fat	42 g	41%
Total Fat	4.8 g	7%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	23.6 mg	0%
Total Carbohydrate	16.5 g	5%
Dietary Fiber	1.9 g	7%
Sugars	13.3 g	53%
Protein	0.7 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan: Use vegetable stock powder instead of chicken stock powder to make the sauce vegan.
• Spice it up: Add a finely chopped jalapeño or serrano pepper for a spicy kick.
• Citrus Boost: Add a squeeze of lime or lemon juice for a brighter, tangier flavor.
• Creamy Version: Stir in a tablespoon of coconut milk or cream at the end for a richer, creamier sauce.
• Herbal Infusion: Experiment with other herbs like mint or basil in addition to or instead of coriander.
• Regional Adaptation: Use different types of mangoes depending on your location and availability.
• No Balsamic: If you don’t have balsamic vinegar, try using rice vinegar or white wine vinegar as a substitute.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mango for this sauce?
A: Yes, you can definitely use frozen mango. Just make sure to defrost it completely before pureeing.

Q: How long does this sauce last in the refrigerator?
A: This sauce will last for up to 3 days in the refrigerator when stored in an airtight container.

Q: Can I make this sauce ahead of time?
A: Yes, you can prepare the sauce a day ahead. Just be sure to add the fresh coriander right before serving to maintain its vibrant flavor and color.

Q: What kind of fish goes best with this sauce?
A: This sauce pairs well with a variety of fish, including white fish like cod, tilapia, or basa, as well as salmon or tuna.

Q: Can I freeze this sauce?
A: Yes, you can freeze this sauce for up to 2 months. Thaw it overnight in the refrigerator before reheating. The texture may change slightly after freezing.

Final Thoughts

This Mango and Coriander Sauce is a delightful way to add a burst of tropical flavor to your meals. Its simplicity makes it perfect for weeknight dinners, while its vibrant taste makes it special enough for entertaining. I encourage you to try this recipe and adapt it to your own preferences. Experiment with different levels of sweetness, spice, and herbs to create a sauce that is uniquely yours. Share your creations and feedback, and let’s spread a little sunshine, one delicious dish at a time!