Mango Hot Sauce for Raw Oysters
Prep Time
Makes
Cooking Mode
1 ½ cups Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
½ cup white wine vinegar
⅓ cup lime juice
2 tsp minced fresh ginger
1 tsp Louisiana-style hot sauce, or to taste
½ tsp each salt and pepper
pinch of sugar
1 ½ cups Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
½ cup white wine vinegar
⅓ cup lime juice
2 tsp minced fresh ginger
1 tsp Louisiana-style hot sauce, or to taste
½ tsp each salt and pepper
pinch of sugar
Directions
1In blender, puree 1 cup (250 mL) mango pieces, white wine vinegar, lime juice, ginger, hot sauce, salt, pepper and sugar until smooth. Pass through fine-mesh strainer. Pour into serving bowl. Finely diced the remaining mango and set in small serving dish.
2To serve, spoon about 1 tsp (5 mL) sauce onto each raw oyster on the half shell and top with a few pieces diced mango. Yield is sufficient for about 4 dozen oysters.
Tips
1
Substitute hot sauce with seeded, finely chopped fresh habanero chili.
2
Serve with lime wedges.
Disclaimer
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Personal Note
Personal Note
