In a saucepan, poach the mango and peaches in the chicken broth until the fruit is very soft.
Add the turmeric, and curry.
Pour into a mixer and purée.
Pour back into the saucepan.
Dissolve the corn starch in the milk and add it to the mixture.
Cook on low heat until the sauce thickens, about 3 minutes.
Sprinkle with coriander or parsley.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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