I've often been fond of pairing avocados with mango. You've got the rich and creamy with the sweet and fruity, which, upon further reflection, sounds like a bad reality show. Anyway, I've made a fair amount of mango-avocado salsas in the past, but tonight I was motivated by an episode of Chopped I watched last week in which a bunch of people made "avocado crema", basically thinned, pureed avocado used as a sauce. They call it a "crema" because, well, they're on a cooking TV show.

Anyway, this sauce is really, really good. It went great with the pork tenderloin you'll be seeing a post about shortly, and I need to find another way to use it, because that there on the left? That's the leftovers. Rich, greeny goodness.

To make this sauce, you'll need:

• One medium ripe avocado
• 1.5 tbsp rice vinegar
• 1/8 cup olive oil
• 1/2 cup diced mango
• 1 med shallot
• 1 jalapeno
• Pinch of salt

PREP: Peel and chunk the shallot. Remove the skin and seed from the avocado. Cut off one side of a decent-sized mango and do that trick where you crosshatch the inside with a knife, then pop it inside out so the cubes stick out. That should give you about a half-cup of the cubes. Take the seeds and ribs out of the jalapeno and chunk it, too.

"COOKING": Throw the avocado, the rice vinegar, the mango, the shallot, and the jalapeno into, ideally, the small work bowl of your food processor. If you don't have a small bowl on your food processor, consider using a blender for this. I suspect you'd have a hell of a time with these quantities in a large work bowl.

Pulse, blend, and just whir the living shit out of it until it's smooth, then whir it some more, adding the olive oil until you get the consistency you want - I was going for a thick sauce, so it took about an eighth of a cup - and the salt to taste. Makes about six servings, I'd guess.