Mango Coulis
Bring desserts and breakfasts to life with this easy mango coulis. Sweet, tropical, and versatile, it’s the perfect sauce for any occasion.
Servings (Adjustable):
Calories: 195kcal
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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.
Notes
Choose fragrant mangoes with firm flesh. Some mangoes may be fibrous. Use the pulp with less fiber and discard the fibrous parts of the mango pulp.
The recipe calls for sweet ripe mangoes with minimal addition of granulated sugar. Additional sugar and lemon juice may be needed depending on the sweetness of the ripe mangoes.
If you can find succulent Philippine “carabao” mangoes or a similar alternative, you will create a sweet homemade Mango Coulis with less sugar.
A fine mesh sieve might test your patience while pressing the cooked mango mixture, but this will provide a silky-smooth Mango Coulis. If pressed for time, use a large mesh sieve but avoid the fiber.
Nutrition
Calories: 195kcal | Carbohydrates: 50g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 293mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1786IU | Vitamin C: 66mg | Calcium: 19mg | Iron: 0.3mg
Equipment
