Lactose Free Vegan Mango Sauce
Bright, tropical, and just a little bit bold, this silky 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, ginger, and a whisper of turmeric until completely soft, then blended and strained into something impossibly smooth and vibrant. The result is naturally dairy-free from start to finish — no cream, no butter, no substitutions needed — just clean, whole ingredients doing all the heavy lifting. A pinch of cayenne is optional but highly recommended if you want a gentle heat that plays beautifully against the sweetness of the mango. Straining the blended mixture through a fine-mesh sieve is the secret step that gives this sauce its restaurant-worthy texture, so don't skip it. Drizzle it over grilled proteins, spoon it onto grain bowls, or use it as a dipping sauce — it works warm straight from the pan or chilled from the fridge. Once you have a jar of this in your refrigerator, you'll find yourself reaching for it constantly.
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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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