Rice 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. Fresh or frozen mango gets simmered down with lime juice, maple syrup, ginger, and a whisper of turmeric until it's silky and fragrant, then blended and strained into something genuinely restaurant-worthy. The straining step is what sets it apart — pressing the blended mixture through a fine-mesh strainer removes any fibrous pulp and leaves you with a sauce that's impossibly smooth and glossy. A pinch of cayenne is optional, but it adds just enough heat to balance the sweetness of the mango without overpowering it. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it warm over roasted vegetables, drizzle it on grain-free bowls, or let it cool and spoon it alongside whatever needs a little sunshine on the plate.
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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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