Legume Free Vegan Mango Sauce
Bright, tropical, and just a little bit zingy, 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, grated ginger, and a whisper of turmeric until completely soft, then blended and strained into a glossy, restaurant-worthy pour. The result is smooth and vibrant with a gentle warmth from the ginger and an optional kick of cayenne if you want a little heat to balance the sweetness. Because it's built entirely from fruit, aromatics, and pantry staples, there's absolutely nothing here that conflicts with a legume-free lifestyle — no hidden soy, no chickpea-based thickeners, no sneaky additives. Drizzle it over grain bowls, roasted vegetables, or coconut rice, or use it as a dipping sauce for spring rolls and fritters. The straining step is what sets this apart from a basic purée — it gives the sauce that ultra-smooth, almost pourable consistency that feels genuinely special. Make a batch ahead and keep it in the fridge; it's just as good cold as it is warm.
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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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