Sweet, tangy mango sauce is a natural on baked goods, ice cream, yogurt, pork and fish. You only need to know the basic mango preparation technique to make a base sauce; from there, you can add your own touches and tailor it to fit a specific dish with herbs and spices.
Position the mango with the small end toward you and cut a thick slice off either side of the mango to form two thick slices. Turn the slices over and slice through the flesh to the skin in a 1/2-inch crosshatch pattern.
Open the mango slices so the flesh separates along the cuts. Scoop the flesh from the slices and add them to a food processor.
Cut the remaining flesh from around the mango pit and add it to the food processor along with a squeeze of lemon juice to prevent browning. Pulse the flesh until ground and blend in about 2 cups of fruit juice per mango.
Pour the puree into a heavy saucepan and set it on the stove over medium heat. Cook the sauce, stirring often, until it reduces by one-third.
Add herbs, spices and sweetener to taste. For example, fresh mint and a touch of chili powder goes well with pork; if making a dessert sauce, piquant ingredients, such as cardamom and crystallized ginger, fit the mango flavor profile.