Emulsifier Free Vegan Mango Sauce
Bright, tropical, and just a little bit punchy, this mango sauce is the kind of condiment that makes everything it touches taste more exciting. Fresh or frozen mango gets simmered down with lime juice, maple syrup, ginger, and a whisper of turmeric until it's silky and deeply fragrant — then blended and strained into something genuinely restaurant-worthy. Because it's built entirely from whole fruits, spices, and natural sweeteners, there's no need to scrutinize labels for lecithin, mono- and diglycerides, or any of the other emulsifying additives that sneak into so many store-bought sauces and dressings. The straining step is what really elevates the texture, giving you a pourable, velvety finish without any additives doing the heavy lifting. A pinch of cayenne is optional but highly recommended if you want that slow, warm heat playing off the sweetness of the mango. Drizzle it over grain bowls, use it as a dipping sauce, or spoon it onto roasted vegetables — it works beautifully warm or chilled straight from the fridge.
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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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