Sweet, spicy, fruity mango sauce. Good on wings and you can probably come up with a few other things; I've used a similar sauce on salmon and it was quite good. The base recipe called for mango nectar and added sugar, but the closest I could find around here was a mango drink with a fair amount of sugar, so adjust based on what you can find. You might also want to play around with the acid level by adding white vinegar or subtracting hot sauce.
4 C mango nectar (a blue can in the Hispanic section of the grocery).
1/2 C hot sauce, I like Frank's Red Hot
1/3 C butter
3 habaneros, or to taste
salt to taste if necessary
1 t liquid lecithin
Mix the mango drink with the habaneros (finely minced), and simmer to reduce. Add the hot sauce and simmer a little more, then add the butter and lecithin. Check the taste, the consistency, etc.
Note, if you have some lecithin around, whisk a little into the melted butter before adding to the rest to get a slightly thicker texture with less chance of breaking. Replace 1/4 C of the hot sauce with 1/4 C of orange juice to make a decent glaze for cooking salmon.
ReplyDeleteYet another note: I was walking through the ethnic aisle and noticed that they had cans actually labeled as "mango nectar", which really worked better than the Lazzo. A bonus since I couldn't actually find the Lazzo.
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