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8 Serves
57 Mins
Peel and dice the fresh mango into small, uniform cubes using a chef's knife on a cutting board.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
73 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the vegetable oil in a saucepan over medium heat.
Add the diced mango, garlic, and chili sauce to the saucepan, stirring with a wooden spoon to combine.
Season the mixture with salt and pepper, then reduce heat to low and simmer for 30 minutes until the mango is soft and the sauce has thickened.
Remove from heat and allow the sauce to cool slightly before serving.
16
g76
g15
g
