Total Steps
4
Ingredients
13
Tools Needed
1
Ingredients
- 1 tablespoon vegetable oil
- 6 cloves garlic, thinly sliced
- 1 cup red bell pepper, chopped
- 1 1/2 cups onion, chopped
- 3 mangoes mangoes, peeled, pitted, and chopped
- 4 cups chicken stock
- 4 cups canned low-salt chicken broth(optional)
- 1 cup honey
- 5 tablespoons white wine vinegar
- 1 tablespoon fresh ginger, minced and peeled
- 1/2 cup fresh cilantro, chopped
- to taste salt
- to taste freshly-ground black pepper
Instructions
Step 1
<a href="/technique/XZFHRHHF/heat">Heat</a> oil in heavy large saucepan over medium-high <a href="/technique/XZFHRHHF/heat">heat.</a> Add next 4 ingredients and <a href="/technique/W32BPM4S/saute">saute</a> until onion is soft, about 3 minutes. Add stock, honey, vinegar and ginger. <a href="/technique/HNS4RD8W/reduce">Reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a> to medium and <a href="/technique/GFSF4J5F/simmer">simmer</a> until thick sauce forms, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, about 1 hour 40 minutes. (Can be made 1 day ahead. <a href="/technique/GZFHJC5K/cool">Cool</a>, then cover and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate.</a> Before continuing, bring to simmer.)
Step 2
<a href="/technique/DRM2WPZ4/stir">Stir</a> cilantro into sauce. <a href="/technique/H7TNTGFZ/season">Season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> about 2 1/2 cups.
Step 4
<a href="/technique/Q4MB2KV4/yield">Yield:</a> 2 1/2 cups