This isn’t a land of the best and sweetest mangoes. One I’d left behind half-globe across is! I haven’t liked the taste of the mango here, not even in the peak of it’s season. The non-Indian imported varieties here are rather tangy, very fibrous, without much juice and with a strange tannin-like acrid aftertaste.
Nonetheless having one orange-lover live with 3 mango-maniacs in one house has it’s side effects. I frequently have to make trips to my local store to grab some boxes of Del Monte Mango cups. The cups have some amazingly sweet pulpy mango cubes in a very light sugary syrup. As much as my kids and Mr. Man are tempted to feast upon them, I have been tempted to use them in most of my mango-recipes. After all, they’re sweet and very easy to work with!
So season, or no season, I get a steady supply of sweet mango pulp, as long as my local stores have these fruit cups up on their shelves for me! Mangoes are such unique little goody bags…not only are they great to eat, but they have the excellent capability of turning any food item into heaven — you only have to add a little mango to the recipe or make that awesome sunshine yellow mango sauce and dip your fry into it!
I made this gorgeous tropical mango sauce the other day and felt so proud. It is a “mangoey-child” born out of My Cheater Mango Kulfi recipe. I made this sauce with the same ingredients, in a similar fashion, but with more spice and mango to provide that warmth and extra body. This one’s a no mess, no-cook, super easy to make sauce. It tastes best when chilled and served with fries, tempuras, fried/sauteed seafood or even grilled meat.
Pour it over a scoop of Vanilla or Cookies N Cream or Butterscotch ice cream (or any other flavor you love) and it will delightfully make it taste so damn tropical and mangoey!! Here, we are falling in love with this fruit all over again…
- Pulp of 1 ripe and sweet mango (about 4 oz or 115 gm) — I used one mango cup from Del Monte’s
- 2 tbsp coconut cream (if you can’t find this, scoop out 2 tbsp from the creamy white top layer from an open coconut milk can!)
- 2 tbsp heavy cream
- 3 tbsp granulated sugar
- 1/4 tsp ground cloves
- 1 tbsp sugar + 1 tbsp water (for the mango puree. Use more sugar if the mango isn’t as sweet.) — Ignore these two, if you are using a Del Monte fruit cup.
- In a blender, add contents of 1 Del Monte mango cup, or add the mango pulp, 1 tbsp sugar and 1 tbsp water. Blend into a smooth puree. Transfer the puree into a clear glass sauce bowl.
- In another bowl, whisk together coconut cream, heavy cream, 4 tbsp sugar and ground cloves, until they are evenly mixed and smooth. (Alternatively, if you’d like to spice up the mango layers, add the ground cloves to mango puree in place of the cream mixture.)
- Add the cream mixture onto mango puree and gently fold to slightly mix. The distinct streaks of bright sunshine yellow and cream white makes the sauce taste interesting and also contributes to it’s regal aesthetic appeal.
- Let the sauce still inside the refrigerator and chill for at least 3-4 hours, before serving. Pour over ice cream scoops or serve as a dipping sauce.