Instructions:
- In a blender or food processor, combine the diced mangoes, garlic, jalapeño, and green onions. Blend until you have a relatively smooth sauce. You can leave it a little chunky if you prefer some texture.
- Add the cubed avocados and fresh parsley to the blender and pulse a few times until just incorporated. You don’t want to completely purée the avocado; it should have some nice chunks.
- Toss the prepared sauce with your cooked veggie pasta or regular pasta of choice. Season with salt and pepper to taste.
Seriously Delicious:
This creamy, flavorful sauce is perfect for a light lunch or a flavorful side dish. The sweetness of the mango perfectly complements the savory garlic and avocado, and the jalapeño adds a nice kick (adjustable to your spice level).
Tips:
- If you don’t have a blender or food processor, you can finely chop all the ingredients by hand. It will take a bit longer, but the results will still be delicious.
- Want to make it vegan? Simply omit the avocados. The sauce will still be flavorful and creamy thanks to the mangoes.
- This sauce is best served fresh, but you can store any leftovers in the refrigerator for a day or two.
So, next time you’re looking for something new and exciting to try in the kitchen, ditch the boring tomato sauce and give this mango avocado sauce a whirl. You won’t regret it!
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