Mango Mustard Sauce

Peel and dice one large ripe mango, removing the pit, and place the chunks into a medium saucepan over medium heat. Allow the mango to soften for about 3-4 minutes, stirring occasionally.

Using a fork or potato masher, gently mash the softened mango pieces into a coarse puree directly in the saucepan, leaving some small chunks for texture.

Add 2 tablespoons of Dijon-style mustard to the mango puree and stir thoroughly to combine, ensuring the mustard is evenly incorporated.

Pour in 1 tablespoon of cider vinegar and stir well, adjusting the amount to taste depending on your preferred level of tanginess.

Season the sauce with 1/4 teaspoon of garlic powder, 1/4 teaspoon of sea salt, and a pinch of black pepper, stirring to evenly distribute the spices.

Reduce the heat to low and allow the sauce to simmer gently, stirring occasionally, until it thickens slightly and the flavors meld together.

Taste the sauce and adjust seasoning as needed, adding more mustard for sharpness, vinegar for tang, or salt and pepper to balance the overall flavor.

Remove the sauce from heat and allow it to cool slightly before serving warm, or transfer to an airtight container and refrigerate until ready to use.