Mango in Coconut Sauce

Ingredients

In the original Jamaican version, the mangoes are typically served in a spicy and tangy sauce, whereas in the Nauruan adaptation, the focus is on creating a creamy and tropical coconut sauce. The Nauruan version also incorporates local spices and flavors to enhance the dish's authenticity and appeal to the local palate. We alse have the original recipe for Mango in Sauce, so you can check it out.

• 2 ripe mangoes, peeled and sliced 2 ripe mangoes, peeled and sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) condensed milk 1/4 cup (60ml) condensed milk
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 28g, 22g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, condensed milk, ground cardamom, ground cinnamon, and vanilla extract. Heat the mixture over medium heat until it starts to simmer.
2. 2.
   Reduce the heat to low and add the sliced mangoes to the sauce. Gently stir to coat the mangoes with the sauce.
3. 3.
   In a small bowl, mix the cornstarch and water to make a slurry. Slowly pour the slurry into the saucepan while stirring continuously.
4. 4.
   Continue to cook the sauce for another 5 minutes, or until it thickens to a creamy consistency.
5. 5.
   Remove the saucepan from heat and let the dish cool slightly.
6. 6.
   Serve the Mango in Coconut Sauce warm or chilled, garnished with fresh mint leaves.

Treat your ingredients with care...

• Mangoes — Choose ripe mangoes that are slightly soft to the touch for the best flavor and texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce.
• Condensed milk — If you prefer a less sweet sauce, reduce the amount of condensed milk according to your taste preference.
• Cornstarch — The cornstarch slurry helps thicken the sauce. Adjust the amount of cornstarch based on your desired consistency.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes on top before serving.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the sauce.
• Adjust the sweetness of the sauce by adding more or less condensed milk according to your taste preference.
• Serve the Mango in Coconut Sauce with a scoop of vanilla ice cream for a decadent dessert.
• This dish can be made ahead of time and refrigerated. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Mango in Coconut Sauce as a refreshing dessert after a Nauruan feast. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Present the Mango in Coconut Sauce in individual serving bowls, allowing the vibrant colors of the mangoes to shine through the creamy white sauce. Garnish with fresh mint leaves for a pop of green and a touch of freshness.