Vegan Mango Sauce
Bright, tropical, and just a little bit spicy, this silky mango sauce comes together in under 15 minutes with nothing but whole, plant-based ingredients. Fresh or frozen mango gets gently cooked down with lime juice, maple syrup, grated ginger, and a whisper of turmeric before being blended into a completely smooth, vibrant pour. Straining it through a fine-mesh sieve is the move that takes it from homemade to restaurant-worthy — no fibrous bits, just pure glossy sauce. The optional pinch of cayenne adds a slow, pleasant heat that plays beautifully against the mango's natural sweetness. Store-bought fruit sauces often sneak in honey, cream, or other animal-derived ingredients, so making your own means you know exactly what's in the jar. It makes six servings, so you'll have plenty to drizzle over grain bowls, dip spring rolls into, or spoon onto grilled vegetables all week long. Adjust the lime and maple syrup at the end to dial in the exact balance you want — this one is genuinely hard to mess up.
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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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