Mango Anglaise


    • 1 cup milk
    • 6 egg yolks
    • 1/2 cup sugar
    • 1/2 tsp. vanilla
    • 1 cup The Perfect Purée Mango,  thawed
1. Scald milk.
2. Mix yolks, sugar and vanilla together until smooth.
3. Temper the hot milk into the yolk mixture and cook over medium heat, stirring constantly until it coats the back of a spoon.
4. Add Mango puree. Strain and cover sauce with plastic wrap and refrigerate at least until cool and up to 2 days. Serve at room temperature.