Enjoy this spicy Middle Eastern mango pickle condiment with a cheese and crudité board, fish, falafel or eggs.
2 large, very ripe mangoes
Zest and juice of 2-3 limes
10 ml (2 tsp) Food Lover’s Market Extra Virgin Olive Oil
2 cloves of garlic, crushed
2,5 ml (1/2 tsp) yellow mustard seeds
2,5 ml (1/2 tsp) sweet smoked paprika
2,5 ml (1/2 tsp) ground turmeric
1,5 ml (1/4 tsp) cayenne pepper (optional)
Salt and black pepper, to taste
Peel and destone the mangoes, place the flesh into a blender or food processor.
Add lime zest and juice, pulse until smooth.
Heat the olive oil in a small pan over low heat, add garlic and spices to the pan and fry for about 5 minutes or until fragrant. Remove from heat and allow to cool slightly.
Add the garlic and spice mixture to the mango puree and blend until completely smooth.
Season to taste.
This sauce can be kept in the fridge for about 2 weeks in a sealed container.
