Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
white wine vinegar
minced fresh ginger
Louisiana-style hot sauce, or to taste
each salt and pepper
pinch of sugar
In blender, puree 1 cup (250 mL) mango pieces, white wine vinegar, lime juice, ginger, hot sauce, salt, pepper and sugar until smooth. Pass through fine-mesh strainer. Pour into serving bowl. Finely diced the remaining mango and set in small serving dish.
To serve, spoon about 1 tsp (5 mL) sauce onto each raw oyster on the half shell and top with a few pieces diced mango. Yield is sufficient for about 4 dozen oysters.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy