Every time my stepmom Pam takes a trip down to Phoenix to visit someone, she stops at Trader Joe's. We had a running list on the counter for what we need from there and I would always put down Mango Sauce. When she would bring it home I would always get in trouble because I would eat like half the large jar in one sitting!
It's since been discontinued, but I still crave it all the time, so a couple years ago I decided to create my own. I have 2 or 3 variations of the recipe, so I'll give you the base of the recipe, and then tell you what I add at the end to change it.
Sweet Mango Sauce
Serving Size: 4 Prep time: 5 minutes Cook time: 0 minutes
1 very ripe mango, de-skinned with the 'meat' cut off the seed
1/8-1/4 cup juice (It can be apple, orange, lemon, peach-anything you have around. I used peach juice from some peaches I canned last year.)
Step 1: Put 3/4 of the mango 'meat' in the blender with 1/8 cup juice. Puree. Add more juice if it is not pureeing.
Step 2: Pour the puree into the container you want it in, and add the rest of the mango that is diced up into puree. Eat plain, or top over ice cream.
So this is where some things can change. I LOVE just the plain puree, but I also like a couple other flavors in. One thing I add is 1/8 tsp cinnamon, or 1/8 tsp pumpkin spice!
I like to split the puree up into thirds, and add cinnamon to one, pumpkin spice to another, and just leave one plain. Then I store them in little mason jars and they last for about a week.
Tip: When you are cutting mango, it's super easy to cut it off into small manageable chunks. After cutting off the skin, cut the mango into a checkerboard.
Then, slide your knife along the inside seed and it will fall right off looking perfect!
Let me know if you try this!