Mango-Blackberry Mustard Sauce


Somehow mangos don’t get eaten as fast as they need to at my house.  I am drawn to the 10 for ten dollars Mangos for sale and even though I may only buy one I ignore it ripening on my counter.  Today, while I was testing my farmer’s market peaches to see if anyone of them was ripe enough to eat I stumbled upon my mango.

The answer to my mistake was to use it in some sort of sauce.  Since we are having smoked pork chops for dinner I decided a mango mustard sauce might be a nice compliment.  I added a few other things to give the sauce more complexity and think what I came up with would be nice on chicken or pork.

1 ripe Mango –chopped

1 medium onion – minced

Handful of blackberries

1 T. red wine vinegar

¼ cup of honey mustard – or Dijon

1/8 t. red pepper flakes

Big pinch of salt

In a non-stick fry pan sprayed with Pam put the onions and cook until wilted about five minutes, stirring every once in a while.  Add the mango and any juice that you created in cutting it up and continue heating.  After a minute add the black berries and the vinegar and salt and cook another two minutes, stirring to break up the blackberries.  Add the salt and the mustard.  Cook another minute stirring.  Add a few red pepper flakes to your heat liking.

Will keep in the refrigerator for a couple of weeks.

I think it would also be nice on a turkey sandwich.

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