Raspberry Mango Dessert Sauce

10
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"This raspberry and mango sauces recipe is really easy to make and has a great taste. Really good as a complement to dessert recipes such as a chocolate mousse or even as a dip for scrambled eggs in the morning."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (90.8 g)
  • Calories 245.8
  • Total Fat - 3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 0 mg
  • Sodium - 176.3 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 1.1 g
  • Sugars - 43.4 g
  • Protein - 1.3 g
  • Calcium - 15.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Raspberry Sauce


Step 1

Mix raspberries into a puree

Step 2

Pour pureed raspberries into a strainer to rid of all the seeds - set aside

Step 3

In a small pot, on medium heat, pour cornstarch (first dissolve the cornstarch in water) into the pot and then add the raspberry juice

Step 4

Pour both white sugar and icing sugar and mix. Make sure that you keep stirring as you want the sauce to thicken.

Step 5

Add jelly jam

Step 6

Pour into a bowl and with mixer, mix again to ensure that no seeds from the jam are present.

Step 7

Put the juice in bottle and chill for 1/2 day or overnight.

Mango Sauce


Step 8

Cut and remove skin from mangos and put into a bowl

Step 9

Mix mango into a puree

Step 10

Pour both white sugar and icing sugar and mix.

Step 11

Put the juice in a bottle and chill for 1/2 day or overnight.

Tips & Variations


No special items needed.

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