Whole Cornish Hens with Mango Sauce

Preheat oven to 425°F (220°C). Pat the Cornish hens dry with paper towels and place them breast-side up on a roasting pan.

Brush all sides of each hen with the melted butter, then season generously inside and out with salt and ground pepper. Mince the garlic clove and rub it evenly over the hens.

Roast the hens for 50-60 minutes, basting every 15 minutes with pan drippings, until the skin is golden brown and a meat thermometer reaches 165°F (74°C) in the thickest thigh.

While the hens roast, prepare the mango sauce by melting 1 tbsp butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved.

Add the mango nectar and water to the pan, stirring well. Bring to a simmer and cook for 5 minutes until slightly thickened.

Stir in the chopped fresh mango and simmer for another 3-4 minutes until the mango is heated through but still retains its shape. Remove from heat and taste, adjusting seasoning if needed.

Transfer the roasted Cornish hens to a serving platter and let rest for 5 minutes. Spoon the warm mango sauce over the hens or serve it on the side.