Carrageenan Free Vegan Mango Sauce
Bright, tropical, and layered with just the right amount of warmth, this mango sauce is the kind of thing you'll want to drizzle on absolutely everything. Fresh or thawed frozen mango gets simmered with lime juice, maple syrup, grated ginger, and a whisper of turmeric until it's silky and fragrant — then blended and strained into a glossy, restaurant-worthy pour. The straining step is what sets it apart, giving you a sauce that's completely smooth with no stringy bits to interrupt that lush texture. Store-bought fruit sauces and condiments are a common hiding spot for thickeners and stabilizers you might be trying to avoid, but every single ingredient here is clean and straightforward. The optional pinch of cayenne adds a gentle heat that plays beautifully against the sweetness of the mango, though it's just as stunning without it. Serve it warm over rice, roasted vegetables, or grilled tofu, or let it cool and spoon it over coconut yogurt for a simple, stunning dessert topping.
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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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