Toasty coconut mango sauce

It's mango season, and I can't get enough of them on my table. I have made curries, salads, chutneys, and here is a lovely sauce.

This delicate mango sauce or filling can be used in several ways: as a topping for canapès, in a salad, or as a filling for sweet dosas. You can also serve it in a trifle or on its own with a drizzle of cream. The sauce has a lovely mango sweetness that is complemented by the toasted coconut, which adds texture, and the jaggery is beautiful in its complexity.

The sauce is more of a thick filling. The toasted coconut complements the sweet mango, and the lime juice maintains the tartness. I used it to stuff Surnoli dosas.

For this recipe, I collaborated with Fresh Crush, who provided me with their organic jaggery and spiced jaggery. Guided by time-honoured wisdom passed down through generations, the Fresh Crush artisans meticulously handcraft each product, infusing it with a touch of tradition and a dash of love. Their farm-to-table products prioritise sustainability and support grassroots farming initiatives. Their spiced jaggery was excellent in the sauce; the sweetness was delicate, and the spices added the final "oomph" to elevate the dish. Today, Fresh Crush produces fresh, natural, and spiced sugarcane juices, as well as an array of sugarcane jaggery and spiced jaggery.

This book is from a mother-daughter team, Anna Bergenström, who is Sweden's most famous cookbook author. This book is filled with easy-to-make recipes from around the world, featuring great flavours. I have no idea where I bought this book, but I'm glad it's on my shelf.

For more recipes from this cookbook, click here.

Ingredients:

1/4 cup desiccated coconut powder

4-6 tablespoons palm sugar or jaggery

4-5 large mangoes, peeled, seeded and diced

Juice of 1 lime

Add the coconut powder to a wide pan on a low flame. Stir continually until the coconut is caramelised to a light golden colour. Add the sugar and mangoes and mix well. Cook for 3-4 minutes on a medium flame until the sugar has melted and the coconut is evenly coating the mango pieces. You want the mango to stay as cubes, with just a little bit turning soft and gooey.

Remove and mix in the lime juice.