Fresh, fruity, and versatile, this easy mango coulis recipe adds a burst of tropical flavor to any dish. Use it to enhance the flavor of desserts, breakfast plates, or drinks.
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I've always loved recipes that feel fancy but are secretly so simple to make, and this sweet sauce fits right into that category. It instantly transforms an everyday dish into something special without needing hours in the kitchen. Whenever I make it, I'm reminded how a little extra effort can make a big difference in flavor and presentation.
For me, the pureed fruit compote is like a secret weapon for adding a sweet, tropical brightness. I've drizzled it over plain vegan cheesecake to add color and flavor. I've also used it on coconut flour pancakes and even mixed it into sparkling water for a refreshing drink.
Sometimes I use fresh mangoes when they're in season, but frozen ones work just as well, which means I can enjoy it year-round. It's one of those recipes I reach for when I want something easy, colorful, and delicious. I know you'll find yourself doing the same once you give it a try.
Ingredients
- Ripe mango (deseeded): Provides natural sweetness, vibrant color, and the tropical base flavor for the coulis.
- Granulated sugar: Enhances the sweetness and balances any tartness from the fruit.
- Freshly squeezed lemon juice: Brightens the flavor, adds a slight tang, and helps preserve the coulis' freshness.
Scroll down to the recipe card for quantities used.
Instructions
In a small saucepan, add diced ripe mangoes, sugar, and lemon juice. Turn on the stove over low heat at 140°F (60°C).
Simmer for 8 to 10 minutes or until the mangoes are broken down into a thick chunky sauce. If the diced ripe mangoes used are not too sweet, adjust the sugar and lemon juice. Stir the mango mixture constantly using a wooden spoon.
Allow the cooked mango mixture to cool down for 5 to 10 minutes. Place a fine mesh sieve over a sturdy measuring cup and carefully transfer the cooked mango. Patiently press the mango with a silicone spatula.
Immediately drizzle over homemade mango pancakes or allow to completely cool before using for desserts. Transfer into a jar and tightly cover, then refrigerate for 2 to 3 days.
Hint: Strain the mango coulis through a fine mesh sieve after blending. This removes any fibers and gives you a smooth, silky finish perfect for drizzling. You can also use an immersion blender or small food processor to puree the mango mixture instead.
Variations
Here are some simple ways to customize the mango coulis recipe:
- Change up the citrus: Swap lemon juice with orange or lime juice for a different flavor profile.
- Play with sweetness: Use honey, agave, or maple syrup instead of sugar for a natural touch.
- Add spice: A pinch of chili powder, cayenne, or ginger adds a surprising kick.
- Mix in other fruits: Blend in berries, pineapple, or passionfruit for a unique twist.
- Infuse flavors: Add a hint of vanilla, coconut milk, or mint for extra depth and freshness.
Tips
Top tip: Strain the coulis after blending to remove fibers and get a smooth, silky finish that looks and tastes restaurant-quality.
- Taste your mangoes first. Adjust sugar depending on its sweetness.
- Use ripe, soft mangoes for the best flavor and texture. Or, use frozen.
- Chill the mango sauce before serving to enhance its refreshing flavor.
- Store leftovers in an airtight container in the fridge for up to a week.
Serving suggestions
One of the easiest ways to enjoy mango coulis is as a topping for desserts. It pairs beautifully with cheesecake, panna cotta, or even a simple bowl of vanilla ice cream. The bright, tropical flavor complements creamy desserts and adds a pop of color to the plate.
You can also bring it to your breakfast table. Drizzle it over pancakes, a single-serve waffle, or yogurt bowls to make mornings feel a little more special. I've even swirled it into overnight oats, and it instantly makes them taste like a treat.
The sweet mango sauce can also work in savory pairings. Try using it as a glaze for chicken kabobs or grilled shrimp skewers. It can also be added to salad dressings for natural sweetness.
Storage
Mango coulis is best stored in an airtight container or jar in the refrigerator, where it will stay fresh for up to a week. If you'd like to keep it longer, you can freeze it in small portions-ice cube trays work perfectly-then transfer the cubes to a freezer bag for up to three months.
There's usually no need to reheat coulis since it's typically served chilled or at room temperature, but if you prefer it warm for a dessert drizzle, gently heat it in a small saucepan over low heat, stirring until just warmed through.
FAQs
Yes! Frozen mango works just as well as fresh. Just make sure to thaw it before blending so the coulis has a smooth texture.
When stored in an airtight container in the refrigerator, it will stay fresh for up to a week. You can also freeze it for up to three months.
It's incredibly versatile so you can drizzle it over desserts like cheesecake or ice cream, swirl it into yogurt or pancakes, or even pair it with savory dishes like grilled seafood or chicken.
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Recipe
Mango Coulis
Ingredients
- 1 cup diced ripe mango deseeded
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a small saucepan, add diced ripe mangoes, sugar, and lemon juice. Turn on the stove over low heat at 140°F (60°C). Simmer for 8 to 10 minutes or until the mangoes are broken down into a thick chunky sauce. If the diced ripe mangoes used are not too sweet, adjust the sugar and lemon juice. Stir the mango mixture constantly using a wooden spoon.
- Allow the cooked mango mixture to cool down for 5 to 10 minutes. Place a fine mesh sieve over a sturdy measuring cup and carefully transfer the cooked mango. Patiently press the mango with a silicone spatula.
- Immediately drizzle over homemade mango pancakes or allow to completely cool before using for desserts. Transfer into a jar and tightly cover then refrigerate for 2 to 3 days.
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