Low Fiber Vegan Mango Sauce
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6 servings
- 2 cups mango, fresh or thawed frozen, roughly chopped
Ingredient noteLow residue diets limit raw fruit and fruit skins because they add fiber. The mango here has no skin and is soft, so it is likely low residue. If you prefer to always avoid mangos, please tap it and change its rating to Red.
- ¼ cup water
- 2 tbsp fresh lime juice
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lime juice used here leaves little residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
- 1 pinch salt
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Combine the mango, water, lime juice, maple syrup, ginger, turmeric, salt, and cayenne (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the mango is very soft and the mixture is steaming, about 6–8 minutes.
- 2
Transfer the mixture to a blender (or use an immersion blender directly in the saucepan) and blend until completely smooth, about 30–45 seconds.
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