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The mingling of mango and curry
Add a vibrant Caribbean taste
Grab your passport and pack the flavors of the Caribbean with this versatile Curried Mango Grille Sauce that adds a savory flavor enhanced by the mellow, sweet mango, to grilled vegetables and meats. Great when used as a dipping sauce for shrimp or other appetizers, or to accent your favorite chicken, rice or vegetable salad. So versatile, you may never want to leave.
Mangos, Sugar, Water, Brown Sugar, Pineapple, Passion Fruit Juice, Mustard (white distilled vinegar, mustard seed, white wine, garlic, salt, sugar, xanthan gum, spices, natural flavor, citric acid, celery seed, turmeric, annatto), Curry Powder, Molasses, Onion, Tomato Paste, Lemon Juice Concentrate, Garlic, Citric Acid, Spices, Natural Flavor.
This sauce has become a kitchen mainstay for me. I like to warm it in a pot with some orange juice and butter, and then pour the mixture over skinless-boneless chicken breasts in a buttered baking dish. I sprinkle some grated orange peel over the top and bake at 400 for 45 minutes. It's delicious served with brown rice. It makes a simple and tasty company dish. I use about half a bottle of the sauce per 6 chicken breasts. I am ordering some of this sauce to give as a Christmas gift to a relative who wants to make this Curried Mango Chicken recipe for her family.
Susan, Purcellville, Va.
I love this sauce. When I have shrimp cocktail, I use this sauce for dipping. It adds so much to the shrimp I just want to keep eating. Also, because this contains no fat, together it makes a wonderful low-fat meal. Yum,
Mixed it into mashed butternut squash instead of maple syrup. Fantastic new taste for butternut squash and another way to use this grille sauce. Thanks Stonewall Kitchen.
Diane, Long Beach, NY