Curried Mango Sauce

Course : Curry
Serves: 6
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1 medium mango -- ripe 12 ounces
2 tablespoons peanut oil
1 1/2 teaspoons curry powder
2 tablespoons mint leaves -- fresh
1/2 cup chicken broth
2 1/2 tablespoons lime juice -- fresh

Preparation / Directions:

Pare mango, cut flesh from pit, and place in blender. Heat oil in small skillet over medium heat. Add curry powder, stir until blended and remove from heat. Add curry mixture and mint to mango. With blender running, pour in broth. Remove to bowl, add lime juice and salt to taste and stir vigorously. Serve warm or at room temperature with grilled shrimp or chicken breasts.

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