Mango-Rum Sauce
A luscious, ripe mango doesn’t need much adornment. Cook a little rum and sugar with diced mango and serve over frozen vanilla yogurt for a festive yet simple dessert. Because the fruit varies so much in sweetness, you may want to add sugar, but taste the sauce first.
Ingrediënten
- 1 tablespoon butter
- 2 cups diced fresh mango 1 large or 2 medium mangos
- ¼ cup dark rum
- 1 to 2 tablespoons sugar optional
Instructies
- Melt the butter in a medium-size skillet over medium heat.
- Add the mangos and sauté over medium heat for 3 to 5 minutes or until the fruit is pulpy.
- Add the rum and cook over high heat for 1 minute or until the rum becomes syrupy.
- Taste the mixture.
- If it isn’t sweet enough, add 1 to 2 tablespoons sugar and simmer 1 minute or until the sugar dissolves.
Notes / Tips / Wine Advice:
Vary It!
You can also double this recipe and store the leftovers in the refrigerator up to three days. Mix the remaining mango-rum sauce with a little pineapple juice in a blender, add ice, and you have a tropical cocktail.
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