Yield: 8 servings (2 cups sauce) | Serving Size: 2 ounces
Reduce pineapple juice by 75% to obtain 1 cup reduction.
Combine pineapple juice reduction, mango purée and sugar; heat to boiling. Add Butter Sauce Base and vanilla. Heat to 165ºF.
Serve 2 ounce dip with 6 shrimp.
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