Coconut Mango Sauce

Ingredients

3 ripe honey mangoes (~1.5 cups diced fresh or frozen mango)

1/2 can (100 ml) coconut milk

1 Tbsp. lemon juice

Optional: 2-3 Tbsp. sweetened shredded coconut flakes

Mise en Place

1. Peel and dice the mango into chunks.

2. Toast shredded coconut in the toaster oven on broil for 2-3 minutes (watch carefully because they burn quickly!) until golden brown. Set aside.

Directions

1. Puree the mango chunks, coconut milk, and lemon juice in a blender (or in a saucepan using an immersion blender).

2. Bring the puree to a gentle boil and allow to simmer for about 20 minutes.

3. Serve over fish (salmon or tilapia) or boneless chicken.

4. Garnish with toasted coconut flakes(if desired)