On the jar: Huskstreet Alioli De Mango
blend · aioli
★ STARRED KITCHENPrep 10 minHuskstreet Alioli de Mango
Independent adaptation of a publicly published Pablo González Conejero recipe. Not affiliated with, sponsored by, or endorsed by Pablo González Conejero.
From a starred kitchen.
Ratio
Ingredients
- Mango — 1 mango
- Garlic — ½ diente ajo
- Olive Oil — 20 cl AOVE (200 ml)
- Thickener Gel — 2 g gel espesante
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Huskstreet Alioli De Mango wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pablo González Conejero — published sauce recipes in the PantryFlex catalog. Michelin 2* (Cabaña Buenavista).
Originally published as Alioli de Mango.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Pablo González Conejero / Madrid Fusión archive (Cabaña Buenavista) (published as “Alioli de Mango”). Full citation lives in Provenance.