A dinner meal with butternut squash and avocado layered over pork that is both savory and sweet. I do like adding a little wine to the water with the squash to add an added depth of taste.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 3 cups |
Ingredients
- 3 cups mangos, peeled, seeded and chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- 3 tablespoons water
Instructions
- In a saucepan over medium heat, combine the mangoes, butter, brown sugar, lemon juice, orange juice, and water. Stir until the mixture thickens. Remove from heat and serve.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 24 mg |
| Sugars | 22 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely love it. Gave some away as a gift in nice jars. Thankyou
I made this just as it is & it was delish.
This recipe was so easy! One thing I did to make sure it was nice and creamy was to put it in my blender on low for just a few seconds. It puréed it nicely. I also added a bit more brown sugar as it was pretty tart and I’m using as a dessert topping for guests tonight. I can’t for the life of me figure out why to lady who said she needed to add more water to reduce the mangoes had to do so. Mangoes have a good deal of natural juice, so adding more water would have made it soupy. I mashed the chunks of mangoes on the bottom of the sauce pan to help smooth it out while it was cooking. A good thing to do. I followed the ingredients exactly except for the brown sugar, and it turned out perfectly.
Quick and easy and tased good on pancakes. I used frozen mango which worked fine but was more difficult to mash, will cook longer next time. I put in pan with water and cooked on low until thawed then added other ingredients. May add more water next time as there wasn’t much liquid sauce.
I did not make any changes to this recipe. I will definitely make again.
This was a pleasant fruit sauce that wasn’t very sweet to go with my sweeter cakes. I used the yellow skinned mangoes which isn’t as stong flavoured/fragrant as the red/green skinned ones. So I adjusted the tartness to my taste and added a pinch of salt to bring out the flavour. I did use a little cornstarch and water mixture to thicken the sauce more.
This was a great way to quickly use up the mangoes that were getting away from me. A dollop of this, some fresh mango, fresh whipped cream, and angel food cake made for a great dessert!
Great way to use up mangos that are getting too ripe. My sauce was a little thick when I went to use it so I just added a tiny bit of rum. I liked the result. Be warned if the mngos are truly ripe, this is very sweet. You could probably cut down on the sugar.
Tasty! I used twice as much brown sugar, twice as much OJ and probably an extra T of water. It was quite thick without that. Used it on Seth’s pancakes to make them soft enough after surgery.
This is a great recipe ! so simple…used it as a topping over vanilla icecream and it was a hit !
Love it!! Thank you!! I used frozen mangos, and a little of frozen rasberries instead of the OJ, add a little more water, I already tested and its delicious!!!
Easy to make and a very good topping for fried plantains and baked tipalia fish!
This is a fantastic and versatile topping! I used on top of my belgium waffles with a dollop of plain greek yogurt. I am sure I’ll find many more uses for the leftovers.
Very good! I added some nutmeg. I used this over banana pancakes, wonderful! The leftovers I used over ice cream.
Great flavor! Made exactly as written – used it on our pork chops for dinner and it had on our pancakes the next morning. A simple, quick tasty topping!
I came across this recipe while searching for a “strawberry shortcake” substitute. I put this topping over a slice of pound cake, and my family LOVED it! This recipe has so many possible applications, and I can’t wait to explore them all. Thanks for a quick and easy recipe.
I was looking for a way to use some mangoes that were ripening faster than I could eat them. This was easy and worked well as a pancake topping. Had no OJ so substituted passion fruit juice for a little more tropical taste. Felt like the butter overshadowed the fresh fruit taste and will definitely leave it out next time.
Outstanding. This topping elevated simple vanilla ice cream to a decadent, unexpected delight. And it couldn’t be simpler. I’ll be making this again.
I did not use the exact measurements, I just used one mango and adjusted it to my taste. I used a lot more orange juice and water than the recipe called for. I also found it helpful to mash the mango with a fork while sauteeing it in the pan. I put this on top of a betty crocker vanilla cake, it was DELICIOUS.
divine. i didn’t think that I could make mango better.
this was very easy to make. the only change i would make to the recipe is to add more water. to reduce the mangos to a sauce i needed a lot more water, but after i did that, it was great! my guests put this over white cake and loved it.