Mango Coulis (Mango Sweet Sauce)
on Mar 19, 2025, Updated May 13, 2025
This easy Mango Coulis Recipe (Mango Sweet Sauce) comes together in under 30 minutes using just three ingredients. Top this super versatile sauce over overnight oats, cheesecakes, ice cream, or any other dessert you choose (vegan, gluten-free).
Here are some more homemade sauces you may like: Strawberry BBQ Sauce, Strawberry Coulis, Thai Sweet Chili Sauce, Boom Boom Sauce, and Hibachi Mustard Sauce.
Mango season is around the corner, and like every year, I make a lot of recipes using this delicious fruit. Today, I made my popular mango coulis, which is a thick mango sauce. I drizzle it over my favorite desserts and it just takes their tastes to another level. It is super easy to make, so do try it!
About Mango Coulis
Mango Coulis is a sweet mango sauce loaded with tropical flavors that can be made using fresh or frozen mangoes.
This thick, sweet sauce is loaded with lovely tropical flavors and is very versatile. Use it as a topping or dipping sauce for cakes, pies, french toast, ice cream, and other desserts. It can also be used as a filling for tart shells and crepes or folded into the mousse.
My easy three-ingredient mango coulis recipe makes approximately 2 cups of mango sauce. You can easily half, double, or triple the recipe to suit your needs.
Ingredients
Mangoes – You can make the coulis with fresh or frozen ripe mangoes. If using fresh mangoes, be sure to choose ones that are ripe and soft.
If you are using frozen mangoes, thaw them before using them in this delicious recipe.
I personally like to make the coulis using Indian mangoes like Kesar, Alphonso, etc. They are super juicy, tasteful, and have fewer fibers. You can also try Mexican mangoes like Ataulfo.
You can also use canned mango puree to make this sauce.
Sugar – I like to use granulated white sugar to make coulis, as it lets the flavor of the fruits shine. However, you can also 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 the following ingredients in a pan and bring the mixture to a boil on medium heat, stirring occasionally.
- 35 oz (1 kg) of chopped mango cubes
- 8 oz (200 g) granulated white sugar
- 2 tablespoon freshly squeezed lemon juice
Turn down to low heat and allow to simmer for 10 minutes. Stir regularly 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 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, mash the mixture using a potato masher instead of blending it.
Mango coulis is ready. Use it as desired.
Pro Tips By Neha
Do not leave the coulis unattended while cooking. It may scorch from the bottom.
Blend the mangoes until they are completely pureed to make a smooth sauce.
If you want a finer coulis, pass the puree through a fine mesh sieve.
If desired, a teaspoon of cornstarch (mixed in 1 tablespoon water) can be used to thicken the sauce.
You can add a splash of vodka, tequila, or white rum to the ready sauce to make an adult version.
I sometimes add a little vanilla bean paste or vanilla extract to this sweet mango coulis recipe for an even nicer flavor.
Frequently Asked Questions
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, remove the pit from the mango before cutting it.
You can use a food processor or an immersion blender if you don’t have a blender. Alternatively, you can mash the mangoes with a fork or potato masher.
You can add water or pineapple juice to thin it out if it is too thick.
Add more lime juice to balance the taste if the coulis is too sweet. You can also use less sugar when making the sauce.
Storage Suggestions
Mango Coulis can be stored in the refrigerator in an airtight container for 5-6 days.
To increase its shelf life, you can freeze it for up to 6 months. I like to freeze it in ice cube trays. When set, I transfer the cubes to a Ziploc bag, which allows me to remove one or two cubes as needed. You can also store it in small, one-time-use portions in glass bottles or freezer-safe containers.
This recipe is also excellent for canning. I am not a canning expert, but if you know this art, you can store this sauce for up to 12 months.
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Mango Coulis Recipe (Mango Sweet Sauce)
Ingredients
- 35 ounces chopped mangoes (1 kg)
- 8 ounces granulated white sugar (200 g, use less if the mangoes are very sweet)
- 2 tablespoons freshly squeezed 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.
So fresh tasting and delicious. I put the mango coulis on top of panna cotta in mini dessert shooters for a party and everyone loved them!