Passionfruit is just one of those ingredients that can make anything sound and taste fancy – and this little al fresco sauce totally livens up grilled fish or chicken. It’s light, super flavorful and really adds a nice tropical touch. The ginger and jalapeno give it a little kick and the carrot tames down the sweetness of the mango. I usually serve this with fish and some nice white rice but I’m tempted to drizzle it on a fish or scallop carpacccio next time I get the chance. To be honest though, I ate half of it out of the bowl this time around- in fact, if you took out the jalapeno, it would probably rock as the base of one of those trendy “food bowls”…and it is jam-packed with vitamins and antioxydants.
Ingredients
- 1/2 ripe mango
- Pulp of 2 passionfruits
- Juice of 1 lime
- 1 small carrot, peeled and cut up
- 1 tbsp grated ginger
- 2 tbsp olive oil
- 3-4 leaves of basil
- 1/2 jalapeno, diced small
- A pinch of Himalayan sea salt
Instructions
- In a blender, mix the first 6 ingredients
- Pour the puree into a bowl and mix in the basil, jalapeno and salt
- Refrigerate, covered, until ready to serve
