This sweet and salty, lightly fermented sauce is great over yogurt or ice cream, or an unexpected addition to ceviche and other fish dishes (it’s also nice just with cheese and fruit). For a sweeter flavor, ferment for just a couple days: If you want it more sour and funky, let it go for longer.
*This sauce will separate in the fridge. Just shake or stir to combine before using.
Ingredients
- •1/2-1 tsp whole coriander
- •3 whole mangoes, peeled, pitted, and cut into 1” cubes
- •1/2 tbsp sea salt or Himalayan salt
- •1 quart water
Preparation
Place your coriander seeds in a packet so they're easy to remove later: reusable spice bags, paper tea bags, or several layers of cheesecloth tied at the top with twine work great for this.
Combine your ingredients in a large jar or crock.
Cover and allow to ferment for 2-4 days, stirring gently twice a day.
When you're ready to make your sauce, remove the coriander packet and discard
Pour mango and brine in a blender (use only half the water for a thicker sauce) and blend until smooth. Serve chilled.
Can be stored in the fridge for 1-2 weeks.
From the book
The Fermentation Oracle
In The Fermentation Oracle, author Julia Skinner opens a portal to new culinary and personal explorations by sharing 36 guided meditations on the properties of each ferment, intended to help you think creatively about the gifts of that particular food or drink, access intuition, and navigate each day more thoughtfully.
