1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer. 2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through. 3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes. 4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken. 5. Serve over fish or chicken. Some veges or rice on the side. 6. My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges. ---------------------------------------------------------------------------
Nutrition
Ingredients
