A couple of Sundays ago, my family had a get together for Easter. The spread of food was amazing, and I ate myself sick, with no regrets. My Aunt Wendy made this incredible mango sauce that was displayed in the cavity of a pineapple, sprinkled with fresh raspberries. I’m telling you, I couldn’t get enough of that sauce. It was great as a fruit dip, but once the homemade rice waffles came out, I poured a little on top of one, with a dollop of freshly whipped cream and BAM! Explosion of flavor in my mouth. I knew once I got home it would only be a matter of time before I attempted this.
The sauce itself is incredibly easy. Fresh ripened mangoes, Greek yogurt, blended with a little fresh pineapple juice. It’s OMG good.
2 fresh ripened mangoes, peeled and chopped (about 2 cups worth)
1/2 cup Greek yogurt (I used 2% Greek yogurt)
1/3 cup fresh pineapple juice
1/4 cup fresh pineapple chunks
*A dash of stevia or a couple of teaspoons of sugar to sweeten it, if needed.
Place all ingredients into a food processor (I used an immersion blender) and blend until smooth and creamy.
Use as a fruit dip or on top of waffles or pancakes.