Mango-Coconut Lime Sauce

To make mango-coconut lime sauce, blend a large semi-sour mango (with peel), 1 cup of coconut milk, a medium red onion, 2 cloves of garlic, a knob of ginger, 2 habanero chilies (optional), 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and a dash of salt and pepper until smooth. Sauté finely chopped onion and garlic in a pan with butter, then add the blended sauce and simmer for 3 minutes to enhance the flavors.

Yes, mango-coconut lime sauce can be made vegan by substituting the butter with a plant-based alternative like coconut oil or olive oil. The rest of the ingredients, including mango, coconut milk, and spices, are naturally vegan-friendly.

If you prefer a milder sauce, you can substitute habanero chilies with jalapeños or omit them entirely. For a spicy kick without the heat, consider using a pinch of red pepper flakes or a dash of hot sauce instead.

Store any leftover mango-coconut lime sauce in a clean jar and refrigerate it. It will stay fresh for up to 3 days. Make sure to seal the jar tightly to maintain its flavor and prevent spoilage.

Mango-coconut lime sauce is versatile and pairs wonderfully with rice, grilled fish, or roasted vegetables. You can also use it as a dipping sauce for spring rolls or drizzled over tacos for an extra burst of flavor.