Ingredients
7 strips of apple wood smoked bacon (or any preferred smoky bacon)
1 teaspoon rice wine vinegar
2 cups heavy cream
1 cup mango purée (see note)
Preparation
Dice the bacon into the smallest possible pieces (slightly freezing the bacon will help control the size of the dice) and sauté in a medium saucepan until it is crispy. Add the vinegar and deglaze for 10 seconds. Add the cream and simmer 6 minutes.
Taste the sauce to be sure it tastes heavily of bacon, and cook a minute or two more, if necessary. Remove from the heat and whisk in the mango purée. Taste the sauce, adding a small amount of salt or sugar to suit your taste.
Note: To prepare the mango purée, cut the fruit away from the seed of two mangoes. Roughly chop the fruit and place in a food processor. Add 1 tablespoon water and 1 tablespoon sugar. Process until fairly smooth.
