Sweeten up the summertime with this tangy nectar sauce from Fruits of the Nile that pairs nicely with traditional cheesecake.
- 1 1/4 Cup Fruits of the Nile Orange Mango Nectar
- 1/3 Cup White sugar
- 2 Tablespoon Cornstarch
- 2 Cup Ripe mangoes, peeled, pitted and diced
Combine sugar and cornstarch in a small saucepan and bring to a boil.
Let boil just long enough to dissolve sugar, then place in a blender with mango and nectar. Refrigerate until ready to serve.