Easy Mango Habanero Recipe Sauce
Mango Habanero Recipe Below ↙️
Serves: 4
🐺1 TB avocado, coconut, or olive oil
🐺1 C. bell peppers, thick slices
🐺2 tsp. minced garlic
🐺4-5 stalks green onion, chunks
🐺1 fresh mango, cut into chunks
🐺2 TB lime juice
🐺1 tsp. dried cilantro or 1 TB fresh
Sauce:
🐺3/4 C. chicken broth
🐺1/4 C. orange juice (I used Trop50 to reduce sugar)
🐺1 TB light soy sauce
🐺1 tsp. honey or brown sugar
🐺1 tsp. ground ginger
🐺1/2 tsp. sea salt
🐺1/4 tsp. cracked black pepper
🐺1 TB cornstarch
🐺Hot cooked grains such as brown rice, quinoa, etc. (I used instant brown rice/ancient grains blend to save time.)
In a medium bowl, whisk together sauce ingredients: broth, orange juice, ginger, salt, pepper, soy, honey, and cornstarch. Make sure cornstarch has dissolved. Set aside.
Heat oil over med-high heat in a skillet. Add peppers and saute for 3-4 mins until lightly charred and softened. Turn heat down to medium, add garlic. Cook for 30 seconds, stirring to avoid burning. Immediately add green onions + sauce. Allow to come to boil, then turn the heat down to simmer to thicken the sauce, around 2-3 mins.
When thickened to desired consistency, stir in mango + heat until warmed through. Stir in lime juice + cilantro. Remove from heat. Season with salt, pepper, + honey as needed.
Serve over hot cooked grains. This pairs well with air-fried or baked chicken drumsticks! Enjoy.
Cook Also: Easy Instant Pot Brown Rice Recipe
