I love mango and have used it in a variaty of dishes either as a sauce or in a drink. I am lucky that it is locally available at the regular supermarket that I go to. The variety though is not the same as the ones that I am accustomed to back in the Philippines but it is good enough. The particular variety that is locally available are those that comes from Mexico. They are somewhat similar to the carabao mango that we have in the Philippines which we do not use in cooking but is usually eaten when it is still slightly unripe with sauteed bagoong. Bagoong is a shrimp paste which has been fermented then pounded using a giant mortar and pestle like contraption. Salt is usually added during the fermentation process so bagoong is slightly salty with a distinct pungent smell. The smell and taste is acquired which may not suite the taste of some people but Filipinos love them.
This is a variation of the usual sweet and sour sauce that I concocted to go with my squid and shrimp mini lumpia. I substituted mango puree for the catsup which is one of the components of sweet and sour sauce. The result is a refreshingly fruity sauce that goes so well with the lumpia that I made.
1 cup slightly underripe mango, peeled and roughly chopped
1/4 cup vinegar
1 thumb sized ginger, peeled and sliced
sugar (the amount will have to depend on how sweet the mangoes are and your preference)
1 Tbsp flour dissolved in 3 Tbsp water
1. Place mango, sugar, 30 cc water, and vinegar in a blender and blend until pureed and sugar has been dissolved.
2. In a small bowl, dissolve flour in water
3. Heat sauce pan in medium heat. Add mango puree and vinegar. Stir to incorporate.
4. Let the mixture simmer for 3-4 minutes.
5. Add flour mixture 1 tsp at a time until the desired thickness is reached.
6. Remove from heat then strain to remove anu undissolved flor and mango fibers. Use the back of a spoon to help it along.
7. Let it cool and serve with lumpia or other fried dishes as a dipping sauce.