Mango And Coriander (Cilantro) Sauce -For Fish Or Chicken - cooking recipe

Ingredients

1 large ripe mango, peeled and flesh removed from the stone (can use equivalent de-frosted from frozen mango)
1 tablespoon olive oil or 1 tablespoon canola oil
1 small onions or 1/2 medium sized onion, finely diced
2 teaspoons chicken stock powder, can use two crumbled stock cubes instead
3 teaspoons balsamic vinegar
1 pinch pepper
4 tablespoons chopped fresh coriander leaves (cilantro leaves)

Preparation

Use a food processor or stick blender to pulp the mango. Can also mash by hand and force through a strainer.
Heat the oil in a small saucepan and then saute the onion until soft. Add the chicken stock and stir through.
Add the mango pulp, the balsamic vinegar, pepper. Continue to stir over medium heat for a couple of minutes.
Add the coriander and heat through thoroughly. The sauce can be reheated if ready before your fish or chicken.
Serve over fish or chicken. Some veges or rice on the side.
My photo shows basa fillet, sprinkled with all-seasoning cooked at 180\u00b0C (fan-forced) in the oven for 20 minutes. Use 200\u00b0C if not using a fan-forced oven. Topped with sauce and some steamed veges.