Fish Free Vegan Mango Sauce
Bright, tropical, and just a little bit spicy, this mango sauce is the kind of condiment that makes everything it touches taste like a vacation. Fresh or frozen mango gets simmered with lime juice, maple syrup, ginger, and a whisper of turmeric until it's silky soft, then blended and strained into a glossy, restaurant-worthy pour. The straining step is the secret — it removes any fibrous pulp and leaves you with a sauce that's impossibly smooth and vibrant. A pinch of cayenne is optional, but it adds a gentle heat that plays beautifully against the sweetness of the mango. Every single ingredient here is plant-based and completely free of seafood or fish-derived additives, so there's no need to scrutinize labels or worry about hidden anchovy pastes or fish-based flavor enhancers that sneak into so many store-bought sauces. Serve it warm over rice dishes, drizzle it on tacos, or let it cool and spoon it over grilled vegetables — it's endlessly versatile. Make a batch on the weekend and keep it in the fridge for a week's worth of effortless, flavor-packed meals.
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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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