Early this summer, we found ourselves on a Velouté kick and a Mango kick. So, we decided to combine the two concepts to make this Mango Avocado Velouté! The end result was a really fun sauce with some sweet salty notes! The avocado added a richness and a color that made for a bright final plating!
We served our sauce under roasted pork tenderloin slices along with tricolor quinoa. However, this would also pair really nicely with fish…we’re thinking Cod or Monkfish.
Time: 20 Minutes
Ingredients:
- Avocado
- Mango
- Water
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- A pinch of salt
- Optional: Cayenne or habanero powder if you want some heat
Method:
- Peel and dice your avocado and mango.
- Puree in a blender. Add water as needed to encourage the pureeing process.
- Melt your butter in a saucepan, and then whisk in your flour. Let sit and start to bubble to form your roux.
- Add your avocado and mango puree to your saucepan, and whisk to combine everything and allow to thicken.
- Plate, devour, and enjoy!
