The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . Cookbooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Culinary Schools . . Festivals & Shows .

You are here > 

Next Recipe

..Hot & Warm Sauces pg 2.. ..Madeira Sauce.. ..Mandarin Peach Sauce.. ..Maple Cherry Sauce.. ..Marchand De Vin Sauce.. ..Marinara Sauce.. ..Marinara, Rustic Marinara Sauce.. ..Marinara, Spicy Marinara.. ..Marsala Sauce.. ..Mornay Sauce.. ..Mornay Sauce 2.. ..Mustard Sauce, Old Fashioned.. ..Mustard Sauce (1893).. ..Orange Curry Sauce.. ..Peanut Sauce.. ..Pork Gravy.. ..Pork Pan Sauce.. ..Pork Stock.. ..Port & Peppercorn Cream Sauce.. ..Quick Pan Sauces for Chicken.. ..Raisin Apple Sauce For Ham.. ..Red Pepper Mango Onion Sauce.. ..Roasted Red Pepper Sauce.. ..Saffron Sauce.. ..Sauce Robert (1893).. ..Savory Cherry Sauce.. ..Spanish Sauce.. ..Spiced Gooseberry Sauce.. ..Three Pepper Sauce (for Swordfish).. ..3 Way Fresh Mushroom Pasta Sauce.. ..Tomato Fennel Red Sauce.. ..Tomato Ginger Sauce.. ..Tomato Sauce.. ..Tomato Sauce, All Purpose.. ..Tomato Sauce, Classic.. ..Tomato Sauce, Italian.. ..Vegetable Tomato Sauce.. ..Velouté Sauce (1896).. ..White Sauce, Basic.. ..Wood Louse Sauce..

. Home . . Recipes . . About & Contact Info . . Food Links .

RED PEPPER MANGO ONION SAUCE

Serve hot over chicken, fish or pork.
Makes 6 servings.

Ingredients
• 1–1/4 cups chopped onion
• 1 cup chopped red bell pepper
• 1 Tbsp. oil
• 3/4 cup fresh mangos, peeled & cubed
• 1 cup mango nectar
• 1 Tbsp. fresh ginger, minced
• 2 tsp. balsamic vinegar
• 1/4 tsp. crushed red pepper flakes
• 1 Tbsp. flour


Directions:
Saute onions and red bell pepper over medium heat for 5-8 minutes until soft.

Stir in flour.

Add mango, mango nectar, ginger, vinegar and red pepper flakes.

Cook, stirring over medium heat until sauce boils and is thickened.

Serve hot over chicken, fish or pork.


Nutritional Analysis: Calories 104, Total Fat 1g, Carbohydrates 23g, Protein 3g.

The National 5 A Day Program - www.5aday.gov 
(National Onion Association)

 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.