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

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delicious_mango_sauce_recipe_a_fresh_and_easy_sauce_for_grilled_meats
delicious_mango_sauce_recipe_a_fresh_and_easy_sauce_for_grilled_meats
delicious_mango_sauce_recipe_a_fresh_and_easy_sauce_for_grilled_meats

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

More Caribbean Recipes

Comments

ben on September 28, 2011:

lami xia nga sauce

Fany Savina on March 13, 2011:

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

Lita C. Malicdem from Philippines on November 23, 2010:

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 (author) on October 09, 2010:

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.

Brian on October 03, 2010:

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

Sam on December 07, 2009:

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

marisuewrites from USA on December 17, 2008:

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 (author) on November 23, 2008:

Hi Steve,

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

Steve on November 22, 2008:

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

jim Peterson on September 07, 2008:

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 (author) on May 09, 2007:

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 Edmondson from San Francisco on May 09, 2007:

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

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