Mango Teriyaki Sauce
Servings 5 servings
Calories 81kcal
Ingredients
- 3 Medjool dates, pitted
- 2 cups Water
- ½ Mango, chopped
- 1 tbsp Coconut aminos
- 1 tbsp Sesame oil
- 1 tsp Rice wine vinegar
- ¼ tsp Ground ginger
- ¼ tsp Garlic powder
Instructions
- In a small bowl, add the water and dates and let sit for 15 minutes. Reserve 1 cup of the liquid and drain the dates.
- Add all the ingredients to a blender or food processor and puree until smooth.
- Pour sauce into a saucepan and bring to a boil over medium heat. Once boiling, remove from heat and let simmer, stirring occasionally. The sauce should thicken up in about 10 to 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 0.25cup | Calories: 81kcal | Carbohydrates: 15g | Protein: 0.5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 146mg | Fiber: 1g | Sugar: 13g | Vitamin A: 245IU | Vitamin B1: 0.01mg | Vitamin B2: 0.02mg | Vitamin B3: 0.4mg | Vitamin B5: 0.2mg | Vitamin B6: 0.1mg | Vitamin C: 8mg | Vitamin E: 0.2mg | Vitamin K: 2µg | Calcium: 15mg | Copper: 0.1mg | Folate: 11µg | Iron: 0.3mg | Manganese: 0.1mg | Magnesium: 11mg | Phosphorus: 13mg | Selenium: 0.2µg | Zinc: 0.1mg
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