Mango Remoulade

I have a serious problem with people putting fruit in savory food. I don’t know why – it’s just always been that way. Raisins in bread? Yuck. Pineapple on a burger or pizza? Double yuck. So, don’t ask me why I’m able to smother just about everything I eat with our Mango Remoulade.

Story time: I worked as a line cook at Hawks Cay Resort in Duck Key, FL for 6 months. One of the sauces/dips we used for a lot of dishes was – Mango Remoulade. I refused to taste it, because of the little fact that it contained Mango. One day Aline, my friend from Brazil, mentioned how amazingly yummy it is to dip chips or chicken tenders in it. I trust her opinion 120%. So, I dipped a chicken tender in the sauce, took a tentative bite – and I was sold. Not only sold, but OBSESSED.

From that day forward, I dipped everything in it. I spread it on everything. I poured it in and over everything. I was a woman possessed. I just knew that I had to do my very best to recreate it exactly the way I liked it. I used fresh mango instead of the liquidy Mango flavored stuff we used at the restaurant – and of course had to figure out how to get a similar taste in small batches. Doesn’t make sense making buckets of this stuff for home use haha.

Just a handful of ingredients blended until smooth results in this pack a punch tangy remoulade. You’ll wish you knew about this your whole life and curse me for bringing this deliciousness into your life. Don’t be surprised to find yourself wishing your Mama had bottle fed this to you as a baby. Sorry, I had to share the madness.

Mango Remoulade

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Prep Time: 5 minutes

Author: Roche Woodworth

Ingredients

• 1 cup • mayonnaise
• 3 tbsp • capers
• 2 tbsp • lemon juice
• 2 tbsp • honey
• 1/2 • ripe mango [diced]

Instructions

• Cram all the ingredients into a food processor and blitz until smooth.
• Proceed to pour/drizzle/dip/marinade this in/on/over all your food for the rest of your life.

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