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Mango Sauce

Mangoes, like most tropical fruits, will tip you off to their ripeness with their aroma. A good, ripe mango has a heady, syrupy scent, and when you hold it in your hand, it should feel slightly soft and a bit too heavy for its size. Although the plump, sweeter varieties, such as Hayden and Tommy Atkins, are the most tempting, slender and wrinkly Champagne or Manila mangoes that you might come across will surprise you with their gentle nuances. Depending on which variety you choose to use in this sauce, start with the smaller amount of sugar and add more if necessary. A spoonful of mango sauce is a nice complement to Coconut and Tropical Fruit Trifle (page 70) or scoops of Toasted Coconut Sherbet (page 152) nestled in cookie cups made with Sesame-Orange Almond Tuiles (page 212).

Recipe information

  • Yield

    makes about 1 1/4 cups (310 ml)

Ingredients

1 large or 2 small mangoes (about 8 ounces/240 g total weight), peeled, pitted, and cut into pieces
1 tablespoon water
2 to 4 tablespoons (30 to 60 g) sugar
2 teaspoons rum
2 teaspoons freshly squeezed lime juice

Preparation

  1. Step 1

    In a food processor fitted with the metal blade or in a blender, purée the mango pieces with the water, 2 tablespoons of the sugar, the rum, and lime juice. Taste for sweetness and add more sugar, if desired.

  2. Storage

    Step 2

    This sauce can be stored in the refrigerator for up to 3 days.

Cover of David Lebovitz's Ready for Dessert featuring plates of cookies and a glass of milk.
Reprinted with permission from Ready for Dessert: My Best Recipes, copyright 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. Buy the full book at Amazon or Bookshop.
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