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Ingredientes
- 2 tsp Ginger, grated
- 2 Tbsp. Rice vinegar
- 3 whl mangos, ripe
- 3 Tbsp. Tabasco Habenero Warm Pepper Sauce
- 2 lrg Garlic cloves, minced
- 3 Tbsp. Extra virgin olive oil
- 1/4 c. Orange juice
Direcciones
- Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside. Puree mangos in blender till smooth. Add in remaining ingredients
- (ginger-vinegar mix last) to blender container. Puree till smooth.
- Serve at room temperature as a garnish ro dipping sauce for Warm Grilled Shrimp. Chill leftover sauce up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 92 | 55% |
| Total Fat 10.45g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 208mg | 6% |
| Total Carbs 20.06g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 17.2g | 11% |
| Protein 0.67g | 1% |
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