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Suggest a better descriptionHeat the oil in the pan, stir in the shallots, garlic, and cumin, and saute for several minutes, until they are nicely sweated. Stir in the mango. Pour in the chicken stock and bring to the boil; reduce heat, and simmer 20 minutes to blend the flavors and soften the peppers. Puree in the blender, transfer to a bowl, season with lime juice and salt. This sauce may be made well in advance. Refrigerate for a week in a screw-top jar or freeze. Recipe by: Mansion at Turtle Creek/tpogue@idsonline.com Posted to Bakery-Shoppe Digest V1 #246 by Robbyn Snider
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Serving Size: 1 Serving (696g) | ||
Recipe Makes: 2 | ||
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Calories: 355 | ||
Calories from Fat: 111 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 16 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 609.3mg | 21 % | |
Potassium 1069.5mg | 28 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 46.7g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
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