I was cooking Anniversary Chicken and was considering what to serve it with. Pasta didn’t work, so I recreated the sauce that a restaurant chef once told me about. If the mango slices won’t go well with the kind of chicken you’re cooking, omit them.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup heavy cream
- 1 (15.25 ounce) can mango slices, with juice
- 1 (1.5 fluid ounce) jigger brandy
- 2 tablespoons brown sugar
Instructions
- In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.
Reviews
too bland. not worth it for how fattening it is.
Tried this with chicken sausage and pasta. Nice compliment. Puréed fresh mango and added some chunks. Probably could have used a little more. I added a pinch of salt after the fact. Would go well over cake with berries.
Very easy and went great with coconut shrimp. I use apple cider instead of the alcohol suggested and puree a fresh mango.
I needed a mango sauce for tropical pancakes and I chose this recipe. I used a 15 oz jar of mangos that I put in the blender for a smooth sauce and I substituted amaretto in place of the brandy and it was to die for!! I am thinking of bottling it for gifts!
great recipe, simple but different. nice to make chicken different.