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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer. | 2. Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through. | 3. Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes. | 4. Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken. | 5. Serve over fish or chicken. Some veges or rice on the side. | 6. My photo shows basa fillet, sprinkled with all-seasoning cooked at 180°C (fan-forced) in the oven for 20 minutes. Use 200°C if not using a fan-forced oven. Topped with sauce and some steamed veges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mango	1		ripe peeled de-frosted	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		sized diced	28.0	6.537999999999999	0.77	0.07
chicken stock powder cube instead	2	teaspoons	crumbled	-	-	-	-
balsamic vinegar	3	teaspoons		13.992	2.7078	0.0779	0.0
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
coriander leaf	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.