A neighbor showed up on Major Grubbage’s porch with a box of small, ripe mangoes that weren’t going to wait around. The Major usually reaches for peppers first, but a fruit that soft and fragrant earns its own kind of respect. What started as pure use-it-or-lose-it necessity turned into a slow simmer, a splash of lime, and a mild sauce good enough to sit next to ice cream, cake, or a spoonful of cottage cheese. Proof that even a man built around heat knows when to ease off and let the fruit do the talking.
Mild Mango Topping Sauce with Stevia
A mild mango sauce for topping ice cream, cake, yogurt, or cottage cheese — sweetened with stevia instead of sugar.
Ingredients
Method
Combine ingredients and start simmering:
- In a 2qt saucepan, combine chopped mango, 2 tablespoons lime juice, 1 tablespoons lemon juice, 1/4 cup water, and 1/8 teaspoons salt. Set over medium heat.
Cook down:
- Bring to a gentle simmer, stirring occasionally so it doesn't scorch on the bottom. Cook until the mango softens and breaks down and the liquid reduces.
Sweeten to taste:
- Stir in 1/4 teaspoon stevia powder, to start (add more in 1/16 tsp increments to taste). Taste, and add more stevia in small increments if needed — it's much easier to add more than to fix an oversweet batch.
Do not use stevia “baking mixes”, use the granular style stevia powder. PYURE granulated sugar substitute is ideal.
Mash or blend:
- For a chunky compote, mash with a potato masher or the back of a spoon. For a smooth sauce, blend with an immersion blender or run through a food mill.
Thicken (optional):
- If you want it thicker, whisk 1 teaspoons cornstarch (optional, for thickening) into 1 teaspoons cold water (to mix with cornstarch) and stir into the simmering sauce, cooking 1-2 more minutes until it thickens slightly.
Finish and cool:
- Let cool, then transfer to an airtight jar and refrigerate. Use within 5-7 days for best quality and food safety.
Leave a Reply