"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mango Sauce (for Coconut Shrimp), by Joanne Gibbons, is from The Gibbons Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Mango, peeled and chopped 2 tbsp. brown sugar 1 tsp. cinnamon 1/2 cup water 2 tbsp. lime juice (preferably fresh) 1/2 tsp. hot pepper sauce 1/4 tsp. white pepper 1/8 tsp. salt (optional)
Combine mango with brown sugar and cinnamon in saucepan. Add water and bring to a boil. Reduce heat and simmer for 5 minutes or until mango is very soft. Transfer to a food processor or blender and puree until smooth. Add lime juice, hot pepper sauce and pepper and salt. Cool.
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