Mango and passionfruit sauce
SmartPoints® value per serving
This sauce is perfect for topping fruit salad or even jarred and given as homemade Christmas gifts for your guests.
½ cup(s), (110g)
⅓ cup(s), (80ml)
1 tsp, gluten-free variety
1 cup(s), (250ml) pulp
- Discard mango skin and stone. Chop mango into cubes and place in a large saucepan with sugar and lemon juice. Cook, stirring, over medium heat for 5 minutes or until sugar dissolves. Increase the heat to high and bring to the boil. Reduce the heat and gently simmer for 10 minutes or until mango softens and sauce thickens slightly. Remove from heat. Using a hand held blender, blend mixture until smooth.
- Stir cornflour into passionfruit pulp. Stir through mango puree and bring to the boil over high heat. Pour immediately into sterilised bottles or jars and seal. Decorate with festive ribbon.
For the pulp, you need about 10 passionfruit. You can use 1kg thawed frozen mango cubes. Store unopened bottles and jars in a cool dark place for up to 3 months. Once opened, the sauce will last for up to 2 weeks stored in the fridge.