How to Make Mango Margherita Sauce
⋆ Ingredients ⋆
– Plum tomatoes – Mangoes – Olive oil – Fresh basil & parsley – Salt & pepper – Garlic
Boil a large pot of water. Cut an X through the skin of each tomato. Add to the boiling water and cook for 1-2 minutes or until the skin looks like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled, remove the skin, dice, and place them in a large mixing bowl.
Add the rest of the ingredients and let it sit at room temperature for 1-2 hours, allowing the mangoes and tomatoes to absorb all the flavors.
Serve with pasta, on crackers, or eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.
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