Mango Orange Sauce Recipes

Steps:

• In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Steps:

• Melt butter in a small stainless steel sauce pan on low heat.
• Add mango chutney and orange juice. Whisk to combine.
• Add cornstarch to the pan, whisking constantly to prevent clumps. Add the water in a slow, steady stream, whisking continuously.
• Sauce is finished when smooth and just thick enough to coat the back of a spoon.

Steps:

• In a small bowl, whisk together the sauce ingredients. Set aside.
• Put the fruit spread in a small microwaveable bowl. Microwave on 100 percent power (high) for 20 to 30 seconds, or until partially melted. Stir in the cinnamon. Let stand to cool slightly.
• Decoratively fan the mango slices on small plates. Spoon the sauce in the center of each serving. Drizzle the fruit spread mixture over all.
• (Per serving)
• Calories: 71
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 17mg
• Carbohydrates: 17g
• Fiber: 1g
• Sugars: 14g
• Protein: 2g
• Calcium: 49mg
• Potassium: 145mg
• 1 fruit