Mango Glaze for Fish, Chicken, or Pork
Recipe GLPR382ed757924173
A bright, tropical mango glaze with a perfect balance of sweet, tangy, and gently spiced notes. Made with fresh mangoes, rice wine vinegar, lime juice, and a hint of jalapeno and ginger, this versatile glaze brings Southeast Asian-inspired flavor to grilled or pan-seared fish, chicken, or pork. The smooth, jam-like consistency can be used as-is or thinned to a more pourable glaze.
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Ingredients
1 1/2 cups rice wine vinegar
1/2 cup sugar
1 teaspoon minced jalapeno
1 tablespoon minced ginger root
2 ripe mangos, peeled, seeded, and sliced
3 tablespoons lime juice
Directions
Pour the rice wine vinegar into a saucepan and place over medium heat.
Once the vinegar is warm, add the sugar and stir until fully dissolved. Continue cooking for 2–3 minutes until the mixture begins to thicken slightly.
Add the minced jalapeno and minced ginger root to the saucepan, stirring well to combine.
Add the sliced mangoes to the pan and continue cooking over medium heat for 8–10 minutes, stirring occasionally, until the mango pieces are very soft and beginning to break down.
Remove from heat and stir in the lime juice.
Transfer the mixture to a food processor and blend until completely smooth. For a completely uniform texture, you may strain the glaze through a fine-mesh sieve, pressing gently to extract all liquid.
Allow the glaze to cool to room temperature. It will have a thick, jam-like consistency. If you prefer a thinner, more pourable glaze, whisk in a little water or honey until you reach the desired consistency.
Use the glaze to brush over grilled or pan-seared fish, chicken, or pork during the final minutes of cooking, or serve alongside your protein.
