Mango Sauce

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Mangoes are one of my favorite fruit, and not just because they grow right here in Oz. Delicious to eat raw, they also make a great sauce that’s brilliant with thick-fleshed fish such as barramundi or cod.

Puree one mango, add 100mls of sweet white wine, salt and pepper to taste. Simmer this mix in a thick-bottomed pan to drive off the alcohol, then add 50mls of cream and reduce to the thickness you want.

A great way to ‘cut’ the slightly sweet sauce is to garnish the plate with something like water-cress or purple basil.