Mango Puree
Servings: 1 1/2 cups puree
- 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.