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Mango Sauce desserts, sauce, summer, raw, spring puerto rican 2 medium mangos; peeled & puréed (1-lb each) 2 tablespoons dark rum or gold rum TO PREPARE: Mix mango purée and rum in a small nonreactive bowl. Chill. (Can be refrigerated overnight.) NOTES : Simple spiked puréed fruit sauce. With the Strawberry Sauce recipe, this makes a colorful sauce for the Coconut Custard (see recipes). 0 0 3040 Contributor: Cook's Magazine March 1990 Yield: 6 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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