Sauce makes everything tasty right? Then there’s that one little problem…sugar. So many sauces that can be bought in the store have secret sugars in them, and it’s killer. The reason they do this is to keep it from going bad while sitting on the shelves at the grocery store, so if you make your own sauce the sugar and coloring isn’t even necessary. Making sauce from scratch, at home, is the way to go! Think about it, you get to use it there and then, you don’t have all the weird added ingredients, AND you can use as much as you want and feel guilt free. What I usually do is check out sauces I like at the store or even in a restaurant, and look at the ingredients. Once you get the jist of whats inside you can make your own without the added sugar and all those random ingredients that we can hardly pronounce. I promise your sauce will taste just as good (better than in store sauce in my opinion).
I tried this sauce and it was SO GOOD on chicken and veggies! I will share ingredients, but again, amounts are up to you.
Mango Coconut Sauce:
- A couple teaspoons of coconut oil (yes the type of oil matters for the flavor)
- Little more than half as much ginger minced (or I use a squeezy ginger bottle thats just as good and fresh tasting)
- Little less garlic than you did ginger, also minced (I use a squeezy garlic for this too)
- About a cup or so of orange mango juice (or in my case I did half orange half mango – AND MAKE SURE IT IS PURE JUICE WITH NO ADDED SUGAR)
- About a tablespoon of coconut aminos (soy sauce substitute)
- Arrowroot starch
- Melt coconut oil in sauce pan over medium heat
- Add ginger, garlic and cook for about a minute
- Add juice and coconut aminos and bring to a boil
- Sprinkle arrowroot starch and mix well while letting boil for another two minutes – sauce should thicken with arrowroot, you can add as much arrowroot for desired thickness
- Reduce to medium low heat and stir frequently for about 6/7 minutes
- Transfer to a container and let cool and thicken