High Fructose Corn Syrup 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. Store-bought fruit sauces and glazes are notorious for sneaking in high fructose corn syrup as a cheap sweetener, but this one keeps things clean with a touch of maple syrup instead — real sweetness, no shortcuts. Fresh or thawed frozen mango forms the silky base, while lime juice, grated ginger, and a whisper of turmeric layer in complexity that goes way beyond a basic fruit drizzle. The optional pinch of cayenne adds a gentle heat that plays beautifully against the mango's natural sweetness. Cooking the fruit down until soft and then straining the blended sauce through a fine-mesh strainer gives you a luxuriously smooth, restaurant-quality result with almost no effort. Serve it warm over rice, drizzle it on roasted vegetables, or spoon it onto anything that needs a little sunshine.
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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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