3 tablespoons (45 ml) rice vinegar

1 teaspoon (5 ml) cornstarch

3/4 cup (180 ml) mango purée(see note)

1 tablespoon (15 ml) ketchup

Salt and pepper

In a small saucepan off the heat, blend the vinegar and cornstarch. Add the remaining ingredients. Bring to a boil and simmer for about 1 minute. Season with salt and pepper. Allow to cool.

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