Mango Sauce
- 3 large ripe mangoes, peeled and seeded
- 2 1/4 cups water (divided as noted below)
- 1/2 cup sugar
- 1 tablespoon unflavored gelatin
Mango Sauce
Featured in the Honolulu Star-Advertiser on June 13, 2012.
Ingredients:
Directions:
- Coarsely chop mangoes.
- Combine mangoes and 1/4 cup water in a blender; process until smooth.
- Press puree through a fine sieve over a bowl; discard solids.
- Bring 3/4 cup water to a boil in a medium saucepan.
- Add sugar to pan, stirring until dissolved; remove from heat.
- Stir in the remaining 1 1/4 cups water.
- Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute.
- Add the mango puree, stirring with a whisk.
- Cover and chill for overnight or until set.
- This sauce can be used in many ways.
- It is delicious served over fresh fruit and granola or with ice cream, pancakes and waffles.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
130 calories, 3 g fat, 2 g saturated fat, 10 mg cholesterol, 10 mg sodium, 26 g carbohydrate, 2 g fiber, 24 g sugar, 1 g protein
