This easy sauce is so flavorful and can be used in a variety of Indian and Thai recipes. Feel free to adjust the seasonings to your taste. If you like more or less heat, just adjust accordingly. My favorite way to use this sauce is in my Tofu and Veggie Taco Sliders.
(Prep time: 5 minutes/Yield: 1 ½ cups)
2 cups fresh or frozen mango chunks (thawed)
½ cup full-fat canned coconut milk
1 large handful fresh cilantro leaves
1 large garlic clove, minced
1 tbs. curry powder, or too taste
Juice from ½ a lime
½ tsp. fine grain sea salt
Cracked pepper to taste
Add all ingredients to a high-speed blender of food processor and blend until smooth. Refrigerate for about 2 hours to thicken.