Mango Margherita Sauce
Mango Margherita Sauce- This fresh-ingredient sauce is great over pasta or on crackers as a bruschetta. A fresh twist using mangoes on this Italian classic.
- 6 plum tomatoes
- 2 ripe mangoes diced
- 1 cup olive oil
- 3/4 cup fresh basil chopped
- 1/3 - 1/2 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves garlic minced
Blanch the tomatoes by boiling a large pot of water. Cut an X through the skin of each tomato; either on the bottom or the side.
Once the water is boiling, add the tomatoes and let them cook for 1-2 minutes, or until the skin starts to look like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled remove the skin, dice, and place in a large mixing bowl.
Add the rest of the ingredients and let it sit at room temp for 1-2 hours, to allow the mangoes and tomatoes to absorb all of the flavors. Serve with pasta, on crackers or just eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.
Calories: 60kcal | Carbohydrates: 8g | Fat: 2g | Sodium: 293mg | Potassium: 193mg | Fiber: 1g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 22.4mg | Calcium: 17mg | Iron: 0.3mg