Toasty coconut mango sauce

It is mango season, and I cannot get enough of them on my table. I have made curries, salads, chutneys, and curries, 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 complimented by the toasted coconut, which adds texture, and the jaggery is lovely in its complexity.

The sauce is more of a thick filling. The sweet mango is complemented by the toasted coconut, 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 product embraces sustainability and gives back to grassroots farming. Their spiced jaggery was excellent in the sauce, the sweetness was delicate, and the spices gave the final "oomph" to the dish to take it over the edge. Today, Fresh Crush makes fresh, natural, and spiced sugarcane juices and an array of sugarcane jaggery and spiced jaggery.

This book is from a mother-daughter team, Anna Bergenström being Sweden's most famous cookbook author. This book is filled with easy-to-make recipes from around the world with great flavour. I have no idea where I bought this book, but I am glad I have it 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 low flame. Stir continually until the coconut is caramelized to a light golden color. Add the sugar and mangoes and mix in 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.