Capsaicin Free Vegan Mango Sauce
Bright, tropical, and silky smooth, this mango sauce brings serious sunshine to everything from grain bowls to roasted vegetables to weekend brunch plates. The base is simple — ripe mango, fresh lime juice, a touch of maple syrup, and warm ginger and turmeric — which means the flavor is clean, vibrant, and completely free of any heat-producing ingredients when you skip the optional cayenne. That one small note in the recipe is the key: the cayenne is explicitly listed as optional, so leaving it out gives you a lush, mellow sauce with zero capsaicin and zero compromise on taste. Cooking the mango down before blending deepens its natural sweetness and makes the final texture incredibly velvety. Straining through a fine-mesh sieve takes it from good to genuinely restaurant-quality, removing any fibrous bits so every spoonful is pure, glossy sauce. A final squeeze of lime or drizzle of maple syrup lets you dial in the balance exactly to your liking. Keep a jar in the fridge and you'll find yourself reaching for it all week long.
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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)
Can be omittedcayenne pepper
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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