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Delicious mango sauce recipe. A fresh and easy sauce for grilled meats.

Updated on May 3, 2009

Sweet and tart mango sauce will enliven any meal. Grilled chicken and pork both go great with this delicious; yet oh so easy healthy sauce.

Mangoes can vary a lot, so you'll have to use your taste buds as you prepare the recipe, but it's really a very easy sauce to prepare.

Mango sauce recipe

  • 2lbs of ripe mangoes
  • 1small onion
  • 2 sweet red peppers
  • 2tbls-1/4 cup ordinary white vinegar
  • Salt
  • A little sugar if needed

  1. First, cut the mango into two long flat halves around the stone inside. Pull the two halves apart and discard the stone. Scoop out the flesh with a spoon and place into a blender.
  2. Chop the onion and sweet red peppers, and sauté over medium heat in about 1Tbls of vegetable oil. Sautee until the onions and peppers are soft, about ten minutes.
  3. Add these sautéed onions and peppers to the blender with the mango flesh and add your 2 Tbls of vinegar.
  4. Puree the mixture until smooth.
  5. Add 1/2 tsp of salt and taste. You want the sauce to be sweet and tart and savory, without being noticeably salty. If you think it is a little bland, add another pinch of salt, and if you think it is too sweet, add a little more vinegar. Most mangoes are sweet enough already, but if your sauce tastes too sour, you can mix in a little sugar to sweeten it up.

You're looking to balance sweet/sour/salty, and as all fruit is variable, any recipe that doesn't require you to taste as you go will not offer consistent results!

This sauce is healthy, vitamin packed and really tasty. Use it with simply grilled chicken breast or pork chops. It brings a taste of the tropics to your table!

Once you have this sauce on hand, you'll find yourself using it on all sorts of things. It even tastes great on vanilla ice cream!


Here's a video demo for another variation on mango sauce

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    • profile image

      ben 

      7 years ago

      lami xia nga sauce

    • profile image

      Fany Savina 

      7 years ago

      For the vinegar, would cider vinegar work well? Just wondering.

    • Lita C. Malicdem profile image

      Lita C. Malicdem 

      7 years ago from Philippines

      Mango sauce, why not? Mangoes abound this place and your recipe is an additional discovery for me. Will try it on fish. Thank you.

    • John D Lee profile imageAUTHOR

      John D Lee 

      8 years ago

      I usually don't heat the sauce, but you could if you wanted to to. Also, I tend to pour it on the plate and put the protein on top, rather than pouring the sauce on the protein.

    • profile image

      Brian 

      8 years ago

      Do you have heat the sauce after you blend it topore over chicken

    • profile image

      Sam 

      8 years ago

      If your worried about oily fish just bake the fish wrapped in aluminum foil

    • marisuewrites profile image

      marisuewrites 

      9 years ago from USA

      I have recently developed a liking for this new to me fruit! I buy the frozen often, or the pre-peeled ones in the produce section, since it's a time saver. this is a great recipe, thank you!

    • John D Lee profile imageAUTHOR

      John D Lee 

      9 years ago

      Hi Steve,

      Yes, I mean red bell pepper when I say sweet red pepper.

    • profile image

      Steve 

      9 years ago

      sweet red peppers? never heard of sweet red peppers before. Is this red bell peppers?

    • profile image

      jim Peterson 

      10 years ago

      Hi, John...just found your hubs, (don't really know what a hub is) and after reading how you slice and twist apart a mango, I think you have someone else preparing your mangos for you.

      The only reason I don't live on mangos, is the fact that I have so much trouble getting to the fruit itself. Is there some secret you're not scaring?

      But, I do have to say that I'm really enjoying your recipes and tips.

      If might try and make a mango cobbler. I use about 1/3 hard mangos, and the rest ripe.

      Thanks for sharing,

      jim Peterson

      Gardnerville Nevada/ Bacubirito Mexico

    • John D Lee profile imageAUTHOR

      John D Lee 

      11 years ago

      I've never tried it with fish...and now I'm wondering why not!

      I'm sure that it would be adaptable to lots of different fish, and you could adjust the acidity to match the oiliness of the fish too.

      Thanks for the idea Robin.

    • Robin profile image

      Robin Edmondson 

      11 years ago from San Francisco

      Yumm...great for a summer meal! I think this would pair well with seared ahi, too. Thanks for sharing!

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