No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mango with Pineapple Ginger Sauce

Buy the mangoes a day or two ahead of time to allow them to ripen.

  • servings: 4

advertisement

advertisement

Ingredients

  • 1 fresh pineapple
  • 1 vanilla bean, split in half
  • 2 tablespoons sugar
  • 1 teaspoon freshly grated ginger
  • 2 mangoes
  • 1 tablespoon crystallized ginger, roughly chopped

Directions

  1. Step 1

    Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.

  2. Step 2

    Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.

  3. Step 3

    Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.

  4. Step 4

    Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.

Source
Martha Stewart Living, March 1995

advertisement

advertisement