This easy Mango Coulis Recipe (Mango Sweet Sauce) comes together in under 30 minutes using just 3 ingredients. Top this super versatile sauce over overnight oats, cheesecakes, ice cream, or any other dessert of your choice (vegan, gluten-free).
Here are some more homemade sauces that you may like – Strawberry BBQ Sauce, Strawberry Coulis, Thai Sweet Chili Sauce, Boom Boom Sauce, and Hibachi Mustard Sauce.
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About Mango Coulis
Mango Coulis is a sweet sauce loaded with tropical flavors that can be made using fresh or frozen mangoes. It is vegan and gluten-free.
This thick and sweet sauce is loaded with lovely tropical flavors and is super versatile.
My easy mango coulis recipe will give you approximately 2 cups of mango sauce. You can easily half, double, or triple the recipe as per your requirements.
Ingredients
Mangoes – You can use fresh or frozen mangoes to make the coulis. If using fresh mangoes, be sure to choose ones that are ripe and soft.
And if using frozen mangoes, make sure to thaw them before using them in the recipe.
I personally like to use Indian mangoes like Kesar, Alphonso, etc to make the coulis. They are super juicy, tasteful, and have fewer fibers. You can also try Mexican mangoes like Ataulfo.
Sugar – I like to use granulated white sugar to make coulis as it let the flavor of the fruits shine however, feel free to use brown sugar or cane sugar.
You can also use liquid sweeteners however, the sauce may not be as thick.
If the mangoes are too sweet, then reduce the amount of sugar while cooking the sauce.
Lemon Juice – It balances the sweetness of the fruits very well. You can replace it with fresh lime juice, key lime juice, or orange juice.
How To Make Mango Coulis
Combine 35 oz (1 kg) of chopped mango cubes, 8 oz (200 g) sugar, and 2 tablespoon lemon juice in a pan and bring the mixture to a boil on medium heat, stirring occasionally.
Turn down to low heat and allow to simmer for 10 minutes. Stir at regular intervals using a wooden spoon or a silicone spatula while cooking.
Check for sweetness and tang and add more sugar or lemon juice if needed.
Remove the pan from heat and let the mixture cool down to room temperature.
Add the cooled mixture to a blender or a food processor and blend until smooth. You can also use an immersion blender to puree the mixture.
Note – If you like chunky sauce, then instead of blending, you can mash the mixture using a potato masher.
Store the coulis in an air-tight container in the refrigerator for up to 7 days or freeze for up to 6 months.
Pro Tips By Neha
Do not leave the coulis unattended while cooking. It may scorch from the bottom.
To make a smooth sauce, be sure to blend the mangoes until they are completely pureed.
If you want a very fine coulis, then pass the puree through a fine-mesh strainer.
Mango coulis can be made ahead of time and refrigerated or frozen for later use.
The sauce can be thinned with water or pineapple juice if desired.
A teaspoon of cornstarch (mixed in 1 tablespoon water) can be used to thicken the sauce if desired.
Add a splash of vodka, tequila, or white rum to the ready sauce to make an adult version.
Frequently Asked Questions
Mango puree is simply mangoes that have been peeled and pureed. Coulis also includes sugar and lime juice. It can also be thickened with cornstarch if desired.
Mango compote is a thicker sauce made from mangoes, sugar, and water. It often includes spices such as cinnamon and cloves. Coulis is thinner and can be made with either fresh or frozen mangoes. It is typically sweetened with sugar and lime juice.
To cut a mango, start by slicing off the two “cheeks” of the fruit, as close to the pit as possible. Score the flesh of the mango slices in a crosshatch pattern and then scoop it out with a spoon. Alternatively, you can peel off the skin of the mango slices and then cut them into cubes. If desired, you can also remove the pit from the mango before cutting it.
If you don’t have a blender, you can use a food processor or an immersion blender. Alternatively, you can mash the mangoes with a fork or potato masher.
You can add a splash of white rum, tequila or vodka, or spices like cinnamon, nutmeg, vanilla, etc. You can also add water or pineapple juice to thin out the sauce. Add some lime zest for a nice citrusy kick.
If it is too thick, you can add water or pineapple juice to thin it out.
If the coulis is too sweet, you can add some more lime juice to balance the taste. You can also use less sugar when making the sauce.
Usage Ideas
Mango coulis can be used as a topping or dipping sauce for cakes, pies, ice cream, and other desserts. It can also be used as a filling for tart shells and crepes or folded into the mousse.
I like to top it over my pound cake, overnight oats, pancakes, waffles, French toast, etc.
It can also be used to make the base for mango panna cotta or mango mousse.
Storage Suggestions
Mango Sweet Sauce will last for 7-8 days in the fridge in an airtight container. Use a clean spoon to take out the coulis to increase its shelf life.
You can also freeze the coulis for up to 6 months. I personally like to freeze it in small one-time-use portions in glass bottles or ice cube trays. This way, I just pull out one bottle and use it without spoiling the rest of the batch.
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Recipe Card
Easy Mango Coulis Recipe (Mango Sweet Sauce)
Ingredients
- 35 ounce chopped mangoes (1 kg)
- 8 ounce granulated sugar (200 g, use less if the mangoes are very sweet)
- 2 tablespoons lemon juice
Instructions
- Combine mangoes, sugar, and lemon juice in a pan and bring the mixture to a boil on medium heat, stirring occasionally.
- Turn down to low heat and allow to simmer for 10 minutes. Stir at regular intervals using a wooden spoon or a silicone spatula while cooking.
- Check for sweetness and tang and add more sugar or lemon juice if needed.
- Remove the pan from heat and let the mixture cool down to room temperature.
- Add the cooled mixture to a blender or a food processor and blend until smooth. You can also use an immersion blender to puree the mixture.
- Note – If you like chunky sauce, then instead of blending, you can mash the mixture using a potato masher.
- Store it in an air-tight container in the refrigerator for up to 7 days or freeze it for up to 6 months.
Did you make this recipe? Let me know!