Coconut Free Vegan Mango Sauce

Total time18 min

Prep time10 min

Cook time8 min

4.7

(19)

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 and strained into a silky, vibrant pour. The result is smooth enough to drizzle over grain bowls, roasted vegetables, or desserts, yet bold enough to hold its own as a dipping sauce. Many store-bought fruit sauces and tropical condiments sneak in coconut milk or coconut cream for richness, but this one achieves its lush texture entirely through the mango itself and a careful blend-and-strain technique. The optional pinch of cayenne adds a gentle heat that plays beautifully against the sweetness, and the lime keeps everything tasting fresh and alive. It works equally well served warm straight from the pan or chilled from the fridge, making it one of those endlessly versatile recipes worth keeping in your weekly rotation.

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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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