Mango Ají Criollo

Ingredients

• 1 Mango (peeled and diced into cubes)
• 2 tbsp Olive oil (divided; one part for browning the mango and another for the final mixture)
• 2 clove Garlic (referred to as 'anti-vampires')
• 0.5 cup Orange juice (referred to as 'vitamin C')
• 0.5 unit Red onion (finely chopped; referred to as one of the 'crying twins')
• 2 unit Scallion (finely chopped; referred to as one of the 'crying twins')
• 1 unit Tomato (diced)
• 0.5 unit Bell pepper (finely chopped)
• 0.25 cup Cilantro (fresh and chopped)
• 1 unit Lime (the juice)
• 1 tbsp Vinegar (white or apple cider)
• Hot sauce (to taste (ají))
• Salt (to taste (mentioned as 'nacele'))

Steps

1. 1

   Heat a pan with a drizzle of olive oil and brown the mango cubes until they are lightly caramelized.

2. 2

   Transfer the browned mango to a blender along with the garlic cloves and orange juice. Blend until you achieve a liquid but full-bodied consistency.

3. 3

   Pass the blended mixture through a strainer to ensure a smooth texture and pour it into a deep bowl.

4. 4

   Incorporate the red onion, scallion, tomato, and bell pepper into the mixture, all previously finely chopped.

5. 5

   Add the chopped cilantro, lime juice, salt, vinegar, hot sauce, and the remaining olive oil.

6. 6

   Mix everything very well to integrate the flavors and serve as an accompaniment.

Notes

The author uses creative terms like 'anti-vampires' for garlic, 'vitamin C' for orange juice, and 'crying twins' for the onions. It is a versatile recipe that works as a sauce or dressing for typical Colombian dishes.

Nutrition per serving

• ají
• mango
• colombian
• sauce
• spicy
• accompaniment
• vegetarian
• gluten-free