Soy 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, grated ginger, and a whisper of turmeric until it's completely soft and fragrant — then blended and strained into something silky smooth. The result is a vibrant, restaurant-quality sauce made entirely from whole, plant-based ingredients with zero soy in sight, which can be surprisingly hard to guarantee with store-bought fruit sauces and dressings. A pinch of cayenne is optional but highly recommended if you want that gentle heat creeping in behind the sweetness. It works beautifully drizzled over grain bowls, spooned alongside roasted vegetables, or used as a dipping sauce for spring rolls and fritters. The straining step is what takes it from good to genuinely luxurious — no stringy bits, just pure, glossy mango. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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