Mangoes, like most tropical fruits, will tip you off to their ripeness with their aroma. A good, ripe mango has a heady, syrupy scent, and when you hold it in your hand, it should feel slightly soft and a bit too heavy for its size. Although the plump, sweeter varieties, such as Hayden and Tommy Atkins, are the most tempting, slender and wrinkly Champagne or Manila mangoes that you might come across will surprise you with their gentle nuances. Depending on which variety you choose to use in this sauce, start with the smaller amount of sugar and add more if necessary. A spoonful of mango sauce is a nice complement to Coconut and Tropical Fruit Trifle (page 70) or scoops of Toasted Coconut Sherbet (page 152) nestled in cookie cups made with Sesame-Orange Almond Tuiles (page 212).
Recipe information
Yield
makes about 1 1/4 cups (310 ml)
Ingredients
Preparation
Step 1
In a food processor fitted with the metal blade or in a blender, purée the mango pieces with the water, 2 tablespoons of the sugar, the rum, and lime juice. Taste for sweetness and add more sugar, if desired.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 3 days.
