As a wild eye child growing up, I loved when my grandma made mango sour! It was such a treat to eat with all the snacks ranging from egg balls to cassava (Yuca) balls to plantain chips and everything in between. I personally like eating my mango sour either by itself or with some chicken foot. Stay tuned and chicken foot will make its way on to the recipe list! 🙂
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
cups
|
Ingredients
- 2 cups green mango use 2 medium size mango
- 4 cloves garlic Keep whole and or mash/chopped *optional*
- 1/2 tablespoon salt to taste
- 2 1/3 cups water
- 1/2 scotch bonnet to taste add additional if you'll like it to be extra spicy
Ingredients
|
|
Instructions
- Peel garlic, peel and cut mango. I personally kept the seed however you may discard the seed with the mango and garlic skin.
- Add your cut mango and whole garlic in 2 cups of water along with 1/2 tbsp of salt and let boil for 10-15 minutes. Mine took 15 minutes to boil then reduce the heat and let simmer until mango and garlic is soft and cooked.
- Mash mango until desired consistency is reached. You can used a potato masher or a food processor. I used a masher and kept a few good lumps since it is my prefers of consistency. Cut and add your scotch bonnet pepper to the sauce.
- You may adjust your mango sauce by taste i.e. more salt or pepper. Once sauce is cool, it'll thicken up and be ready to serve.
Recipe Notes
Check out my egg & cassava balls recipe in the next post.
https://littlepeoplebigkitchen.com/recipe/egg-ball-cassava-ball/
You can eat your mango sour as is or with this side dish!
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