For the past year or so, mangoes have been plentiful and cheap, often less than a buck each. If the mango you purchase is hard, stick it in a paper bag for a day or two until the skin just starts to shrivel. Also, next time you’re at Trader Joe’s, pick up a bag of frozen mango chunks. They’re great for last minute mango sauces, purees and salsas.
This puree is great with any cooked fish. To serve, put some puree on the center of the plate and set the cooked fish on top. Garnish with something green, like a sprig of fresh cilantro leaves.
- 1/4 cup yellow onion diced
- 1 teaspoon fresh gingerroot peeled and minced
- 1 jalapeño pepper seeds and ribs removed, minced
- 1 1/2 cups ripe mango chunks
- juice of 2 limes
- 3 tablespoons olive oil
- salt and pepper
- Sauté onion, ginger and jalapeño pepper in half of the olive oil over medium heat until softened, but not browned. Add mango and cook for 2 – 3 minutes. Transfer to a blender or food processor, add lime juice and process until smooth. While motor is running, drizzle in remaining olive oil to emulsify. Season with salt and pepper.