Barley Free Vegan Mango Sauce
Bright, tropical, and just a little bit zingy, this mango sauce is the kind of condiment that makes everything it touches taste more exciting. Fresh or frozen mango gets simmered with lime juice, maple syrup, grated ginger, and a whisper of turmeric until it's completely soft and fragrant, then blended silky smooth and strained for a pourable, restaurant-quality finish. The cayenne is optional, but even a pinch adds a subtle heat that plays beautifully against the sweet fruit. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based thickeners sneaking into your sauce. It works warm drizzled over roasted vegetables or grilled proteins, and it's equally good chilled as a dipping sauce or spooned over coconut rice. The straining step is what really elevates the texture — you end up with something glossy and smooth rather than stringy or pulpy. Make a batch on the weekend and keep it in the fridge; it disappears fast.
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Learn more →Ingredients
6 servings
- 2 cups mango, fresh or thawed frozen, roughly chopped
- ¼ cup water
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 1 pinch salt
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Combine the mango, water, lime juice, maple syrup, ginger, turmeric, salt, and cayenne (if using) in a small saucepan over medium heat. Cook, stirring occasionally, until the mango is very soft and the mixture is steaming, about 6–8 minutes.
- 2
Transfer the mixture to a blender (or use an immersion blender directly in the saucepan) and blend until completely smooth, about 30–45 seconds.
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