- 2 ripe mangoes, peeled, seeded, and coarsely chopped
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon chili garlic paste (recommended: Sambal)
- 1/2 cup marinade reserved from flank steak
- Puree mangos in a blender. Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red). Bring marinade to a boil. Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat). The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation). Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes. Set aside.
- Save the other half of the mango puree for garnish.
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