Mango, Ginger and Cilantro Sauce

Peel and roughly chop the fresh mango, discarding the pit and skin. Set the mango pieces aside in a blender or food processor.

Peel the fresh ginger and grate or roughly chop it into small pieces. Peel the garlic cloves and lightly crush them.

Wash the cilantro thoroughly and pat it dry, then roughly chop both the leaves and tender stems for maximum flavor.

Add the prepared mango, ginger, garlic, and cilantro into the blender or food processor. Pulse several times until the mixture begins to break down.

Add the white wine vinegar to the blender and blend continuously until the mixture becomes a smooth, uniform puree.

With the blender running on low speed, slowly drizzle in the olive oil to emulsify the sauce and achieve a silky, cohesive texture.

Taste the sauce and adjust seasoning with salt, additional vinegar for acidity, or extra ginger for heat as needed.

Transfer the finished sauce to a sealed container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and develop.