| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Chopped peeled mango |
| 2/3 |
c |
Low-salt chicken broth |
| 2 |
ts |
Fresh lime juice |
| 1 1/2 |
ts |
Grated peeled gingerroot |
| 1 |
ts |
Minced seeded serrano chile |
INSTRUCTIONS
Combine all ingredients in a small saucepan, and cook over medium heat 10
minutes, stirring occasionally. Pour into a blender, and process until
smooth. Yield: 1 cup (serving size: 1/4 cup).
Per serving: 16 Calories; 0g Fat (2% calories from fat); 2g Protein; 4g
Carbohydrate; 0mg Cholesterol; 87mg Sodium
NOTES : This recipe is featured with Salmon With Stir-Fried Vegetables and
Mango Sauce, Page 116.
Recipe by: Cooking Light, March 1995, page 116
Posted to bbq-digest by wight@odc.net on May 16, 1998
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