Mango-Port Sauce

Source

Author: Bob and Robin Young

Source: "The Sauce Bible: Guide to the Saucier's Craft", David Paul Larousse

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Yield: 1 Cup

Ingredients
1	riope	Mango, peeled, pitted and purêed
1		Shallot, minced
¾	c	Port Wine

¼	t	Sugar
2	c	Heavy Cream
4	T	Unsalted Butter, soft and cut into ¼" pieces
		Salt and Pepper to taste

1	Simmer the shallot and port wine until about 2 Tablespoons remain. Add the mango purée and sugar and continue cooking until the sugar is dissolved.
2	Add the cream and blend well, and simmer until reduced by one-third or until the sauce reaches the desired thickness.
3	Add the butter and blend continuously, until fully incorporated. Season with salt and pepper. Set aside in a warm place until ready to use.

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Tips

When making butter based sauces and reducing with wine, Do Not exceed 130ºF to guard against the sauce breaking.

Mango-Port Sauce is good with any grilled or broiled beef or pork, especially a tenderloin or Rib-Eye.