Chicken 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, ginger, and a whisper of turmeric until it's completely soft and fragrant, then blended and strained into a silky, vibrant pour. The result is smooth enough to drizzle over grain bowls, roasted vegetables, or desserts — no animal products, no fuss, and absolutely no poultry anywhere near the ingredient list. That optional pinch of cayenne is worth it if you like a little heat sneaking up behind the sweetness. Straining the blended mixture through a fine-mesh sieve is the move that takes this from good to genuinely restaurant-quality, giving you a glossy, fiber-free sauce with serious visual appeal. It keeps well in the fridge and tastes just as good cold as it does warm, which means you can make a batch ahead and reach 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)
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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