Mango Margherita Sauce- This fresh-ingredient sauce is great over pasta or on crackers as a bruschetta. A fresh twist using mangoes on this Italian classic.
It was a pleasure working with and being inspired by Wasa Crisps and Barilla on this post. All opinions expressed are my own.
My sister-in-law Deanna made an amazing Classic Italian Margherita Sauce for our family a few years back when she was just dating my brother. We all loved her before we had this sauce, but after, I was head-over-heels in love with her. Our family loves making Margherita sauce because of all the flavor. And as a mom, I love it because all of the ingredients are fresh and wholesome.
Recently, I bought some mangoes for a fruit salad and had some leftover, so I was trying to come up with how to use them. We had some friends over later in the evening, and I thought a fun-fresh appetizer would be the way to go. That is when I came up with Mango Margherita Sauce. I obviously wouldn’t be serving this as dinner, so pasta wasn’t an option for that evening. But I knew it would go well as bruschetta, using Wasa Crisps as the base for the bruschetta and topping it with this Mango Margherita Sauce and freshly shaved Parmesan cheese.
Ohh, the combo of the basil, mangoes, and tomatoes is just absolute perfection. And I love how the Wasa Crisps are a perfect canvas for any sort of snack or appetizer. Wasa Crisps are made with 100% Whole Grains and fat-free – you can make a wholesome appetizer and still satisfy the taste buds. I loved that these crisps were able to hold up with the sauce without becoming soggy. Pick up all of these ingredients at your local Walmart, a one-stop-shop for all your essentials. If you aren’t using Ibotta yet, you need to! There are great savings on there.
If you are looking for a fresh dinner idea, try this Mango Margherita Sauce over pasta. I serve it with 1-cup pasta and then about 1/2-3/4 cup of sauce with freshly grated cheese. This makes a great spring and summer meal. Grilling? Why not grill up some chicken breasts or boneless skinless thighs and top that with the Mango Margherita Sauce (I would reduce the portion of pasta to 1/2 cup in this case). We love Barilla Gluten Free Pasta because my daughter Jersey has recently had some gluten issues, so it has been our to-go-to pasta. And it was recently named one of Parents Magazine’s “Top 25 Allergy Free Foods”.
This Mango Margherita Sauce is a recipe inspired by someone I love. Enjoy making this fresh, wholesome delicious sauce as a snack or meal, either way, everyone will enjoy it. XOXO San
How do you make mango sauce?
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Blanch the tomatoes by boiling a large pot of water. Cut an X through the skin of each tomato; either on the bottom or the side.
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Once the water is boiling, add the tomatoes and let them cook for 1-2 minutes, or until the skin starts to look like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled remove the skin, dice, and place in a large mixing bowl.
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Add the rest of the ingredients and let it sit at room temp for 1-2 hours, to allow the mangoes and tomatoes to absorb all of the flavors. Serve with pasta, on crackers or just eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.
How do you store mango sauce?
Store leftovers in an airtight container in the refrigerator.
This sauce will last 4-7 days if stored properly.
Don’t forget to pin this to your favorite Pinterest board for later.
Mango Margherita Sauce
Ingredients
- 6 plum tomatoes
- 2 ripe mangoes diced
- 1 cup olive oil
- 3/4 cup fresh basil chopped
- 1/3 - 1/2 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves garlic minced
Instructions
- Blanch the tomatoes by boiling a large pot of water. Cut an X through the skin of each tomato; either on the bottom or the side.
- Once the water is boiling, add the tomatoes and let them cook for 1-2 minutes, or until the skin starts to look like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled remove the skin, dice, and place in a large mixing bowl.
- Add the rest of the ingredients and let it sit at room temp for 1-2 hours, to allow the mangoes and tomatoes to absorb all of the flavors. Serve with pasta, on crackers or just eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.
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