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CHEF'S CORNER

 
Sweet & Sour Mango Sauce
By Ahamefula Amachi

 

Well the winter is ending and the anticipation of spring has begun. What better way to get you prepared for the winter thaw than making something with tropical flare? Here's a recipe that has a lot of versatility. It can be used as a marinade, a condiment or glaze for roasting. If you are really feeling experimental, you can make it into a vinaigrette. Mangoes are also surprisingly easy to find this time of year although they may not be as sweet the ones you could get in the late spring & summer. Since they are being cooked down, a semi-ripe mango, will give you a nice sweet tart flavor. Plus the added brown sugar helps round out the sweetness.
 
Ingredients: (Serves 4 - 6)
 

  • 5 semi-ripe mangoes

  • 1 large semi-ripe golden pineapple

  • 1 large onion, medium chunks

  • 3 red bell peppers, seeds & ribs removed medium chunk

  • 3 Serrano peppers, seeded and medium dice

  • 1 1/2 cup cider vinegar

  • 1 cup dark brown sugar

  • 4 cloves garlic large dice

  • 5 whole cloves roasted garlic

  • 1 medium branch ginger peeled and medium chunk

  • 2 teaspoons sesame oil

  • 3 teaspoons canola oil

  • 2 teaspoons olive oil

  • Salt to taste

  •  
    Preparation:
     
    1) Place a medium to large sauce on the stove top over medium-high heat.
     
    2) Combine the three oils and add them to the heated sauce pan.
     
    3) Add the onions and ginger to the sauce pan. Sweat the onions and ginger until the onions start to become translucent.
     
    4) Increase the heat to high.
     
    5) Add the remaining ingredients except for the brown sugar, vinegar and salt and let them sweat down.
     
    6) Occasionally stir sauce pan mixture to prevent it from sticking to the bottom of the pan.
     
    7) After approximately 5 minutes add the cider vinegar and brown sugar. Give the mixture a quick stick to fully incorporate all the ingredients.
     
    8) Reduce the heat down to medium-low and let simmer for half an hour to forty-five minutes.
     
    9) Towards the end of the simmering time add the salt to taste.
     
    10) Remove the sauce from the heat and let cool.
     
    11) Once the sauce has reached room temperature transfer it to a food processor or blender to puree.
     
    12) Puree the mixture until smooth. Adjust seasoning if necessary.
     
    13) If puree is not smooth enough for you it can be passed through a fine mesh sieve.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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