Did you know that most sweet-n-sour sauces are LOADED with refined sugar – like 1/2 to 1 cup per recipe? I try to avoid sugar whenever possible, so I developed this version of the sauce using, of all things, MANGO! That might sound a bit far-fetched, but it’s really not. Most sweet-n-sour dishes are served with pineapple, right? Is mango really that different?
You can use fresh or frozen mango. If you want a tad more sweetness, you can add a tablespoon or two of agave nectar or honey. Yes, those are both types of sugar, but using a couple tablespoons of these is far better than a full cup of the other stuff IMHO.
Use this for a stir fry or as a dipping sauce for pot stickers, egg rolls or spring rolls. And if you want to kick up the spice, add some Sriracha sauce!
Ingredients (yields about 3/4 cup of sauce)
1 cup cubed mango pureed to 1/2 cup (fresh or frozen)
1/2 cup apple cider vinegar
2 tablespoons Bragg’s Amino Acids (or soy/tamari sauce)
1 tablespoon ketchup (I used organic made with agave nectar)
1 tablespoon arrowroot powder (or potato/corn starch for thickening)
2 tablespoons water
2 tablespoons agave nectar or honey (optional)
Sriracha sauce (optional – to desired spiciness)
- Place the fresh or frozen (thawed) mango chunks in a food processor or blender and mix until smooth.
- Mix the arrowroot powder with the water and stir until completely dissolved.
- Place the pureed mango and arrowroot slurry in a sauce pan, along with the vinegar, soy sauce and ketchup and bring to a full boil over high heat, stirring to prevent sticking or burning. Using a rubber spatula works best for preventing the sauce of drying and sticking to the side of the pan.
- Reduce the heat to medium and cook for 7 – 10 minutes, stirring constantly, until sauce thickens and reduces to desired consistency.
- Optional – add agave nectar/honey if more sweetness is desired.
- Optional – add Sriracha, Tabasco or other hot sauce to achieve desired spiciness.
- Serve hot or cold with stir fries, or as a dipping sauce for pot stickers, egg rolls or spring rolls.