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.
Prep Time 1 hourhour20 minutesminutes
Cook Time 2 minutesminutes
Total Time 1 hourhour22 minutesminutes
Servings 8
Calories 60kcal
Author Sandra
Ingredients
6plum tomatoes
2ripe mangoesdiced
1cupolive oil
3/4cupfresh basilchopped
1/3 - 1/2cupfresh parsleychopped
1teaspoonsalt
1/2teaspoonpepper
5clovesgarlicminced
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.