Citric Acid Free Vegan Mango Sauce
Bright, tropical, and just a little bit spicy, this silky mango sauce is the kind of condiment that makes everything it touches taste more exciting. Many store-bought fruit sauces and condiments sneak in citric acid as a preservative or flavor enhancer, so making your own from scratch is the smartest way to stay clear of it entirely. Here, fresh lime juice does all the brightening work naturally, while maple syrup adds a gentle sweetness and freshly grated ginger brings a warm, aromatic kick. The turmeric gives the sauce a gorgeous golden hue, and the optional pinch of cayenne adds just enough heat to keep things interesting. Blending and then straining the cooked mango results in an incredibly smooth, pourable texture that feels almost restaurant-quality. Drizzle it over grain bowls, use it as a dipping sauce, or spoon it onto roasted vegetables — it's endlessly versatile and comes together with minimal effort.
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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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