To make Mango-Coconut Lime Sauce, start by thoroughly washing the mango peel. Then, combine a large semi-sour mango, 1 cup of coconut milk, a medium red onion, 2 cloves of garlic, a knob of ginger, 2 habanero chillies (if you like it spicy), 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and a dash of salt and pepper in a blender. Blitz until smooth. For added flavor, you can heat the sauce in a pan with butter, onion, and garlic for 3 minutes on low heat before serving it over rice or pan-fried fish fillets.

Yes, Mango-Coconut Lime Sauce is suitable for vegan diets as it contains no animal products. The main ingredients are mango, coconut milk, and vegetables, making it a delicious and plant-based option for those following a vegan lifestyle.

If you need a substitute for coconut milk in the Mango-Coconut Lime Sauce, you can use almond milk or cashew cream for a similar creamy texture. However, keep in mind that these alternatives will alter the flavor slightly, so you may want to add a bit of coconut extract to mimic the coconut taste.

To store leftover Mango-Coconut Lime Sauce, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. If you want to keep it longer, you can freeze the sauce in ice cube trays and transfer the cubes to a freezer bag for up to 2 months. Just thaw and reheat before serving.

Mango-Coconut Lime Sauce pairs wonderfully with a variety of dishes. It's perfect over rice, grilled vegetables, chicken, or fish. You can also use it as a dipping sauce for spring rolls or drizzled over tacos for a tropical twist. The sauce's sweet and tangy flavor complements many savory dishes beautifully.