This easy Mango Coulis Recipe (Mango Sweet Sauce) comes together in under 30 minutes using just three ingredients. Use it to finish desserts like cheesecakes and ice cream, spoon it over overnight oats or pancakes, or fold it into mousses and tarts for a fresh tropical lift.
Why You’ll Love This Family Favorite Recipe!
- Fresh, vibrant flavor that highlights ripe mangoes.
- Made with simple pantry ingredients and ready in under 30 minutes.
- Cook briefly, then puree for a glossy, smooth sauce—no complicated steps.
- Extremely versatile: drizzle on desserts, use as a filling, or serve as a dip.
- Unique value: This version balances sweetness with a hint of citrus, producing a silky coulis that won’t become stringy or overly thick.
Table of Contents
- Why You’ll Love This Family Favorite Recipe!
- About Mango Coulis
- Ingredients
- How To Make Mango Coulis
- Pro Tips
- Mango Coulis FAQs
- Storage Suggestions
- Other Mango Recipes We Recommend
- Mango Coulis Recipe Card
Mango season brings an abundance of ripe, fragrant fruit, and this mango coulis is a simple way to capture that flavor. The coulis is essentially a thick, sweet mango sauce that enhances desserts and can also be used in savory applications where a touch of tropical sweetness is welcome. It’s quick to make, stores well, and can be scaled up or down to fit your needs.
About Mango Coulis
Mango coulis is a smooth, concentrated fruit sauce made by cooking mango with a little sweetener and citrus, then straining or pureeing to a velvety texture. It works beautifully as a topping for ice cream, pancakes, crepes, cheesecakes, pavlovas, and many other desserts. You can also use it as a filling for tart shells or as a flavored swirl in panna cotta, mousse, or yogurt bowls.
This three-ingredient recipe yields roughly two cups of sauce; you can halve it for a small batch or multiply it when mangoes are abundant.
Ingredients
Mangoes – Use ripe fresh mangoes or frozen mango chunks that have been thawed. Choose varieties with good flesh-to-fiber ratio, such as Alphonso, Kesar, or Ataulfo, for a smoother texture and intense flavor. Canned mango puree can also be used in a pinch.
Sugar – Granulated white sugar lets the mango flavor shine and helps create a glossy sauce. Brown sugar or cane sugar are acceptable substitutes but may add a caramel note. If your mangoes are very sweet, reduce the sugar to taste.
Lemon juice – Freshly squeezed lemon balances the sweetness and brightens the mango flavor. Lime or orange juice can be used if preferred; adjust amounts to taste.
How To Make Mango Coulis
Step 1: In a saucepan, combine the mango, sugar, and lemon juice. Heat over medium until the mixture comes to a gentle boil, stirring occasionally to dissolve the sugar.
- 35 oz (1 kg) chopped mango cubes
- 8 oz (200 g) granulated white sugar
- 2 tablespoons freshly squeezed lemon juice
Step 2: Reduce the heat to low and simmer for about 10 minutes, stirring regularly so the fruit cooks evenly and does not stick to the pan.
Step 3: Taste and adjust sweetness or acidity by adding more sugar or lemon juice if needed.
Step 4: Remove from heat and let the mixture cool to room temperature.
Step 5: Puree the cooled fruit in a blender, food processor, or with an immersion blender until smooth. For a very fine coulis, pass the puree through a fine-mesh sieve to remove any fibers.
Step 6: The coulis is now ready to use. If you prefer a chunky texture, mash the fruit with a potato masher instead of blending.
Pro Tips
- Keep an eye on the coulis while it cooks—fruit mixtures can scorch if left unattended.
- Blend until completely smooth for a restaurant-style finish. Passing through a sieve yields an even silkier texture.
- If the coulis is thinner than you’d like, a teaspoon of cornstarch mixed with a tablespoon of water, added while heating, can thicken it slightly. Cook briefly to remove any raw starch flavor.
- For an adult twist, stir in a small splash of vodka, tequila, or white rum just before serving.
- A drop of vanilla extract or vanilla bean paste can add a warm, rounded note to the sauce.
Mango Coulis FAQs
Slice off the two cheeks by cutting alongside the flat pit. Score the flesh in a crosshatch and scoop it out with a spoon, or peel and slice the cheeks and dice the flesh. You can remove the pit before or after cutting as you prefer.
A food processor or an immersion blender both work well. For a chunky coulis, a potato masher or fork is sufficient.
If it’s too thick, thin with a little water, fruit juice, or citrus juice. If it’s too sweet, add additional lemon or lime juice to balance the flavor, or reduce the sugar in future batches.
Storage Suggestions
Store mango coulis in an airtight container in the refrigerator for 5–7 days. For longer storage, freeze the coulis for up to six months. Freezing in ice cube trays is convenient: once frozen, transfer the cubes to a freezer bag so you can thaw small portions as needed.
This coulis can also be preserved by canning if you are experienced with safe home canning methods.
Other Mango Recipes We Recommend
Dips
Mango Pico De Gallo (Mango Salsa)
Salads
Kale Mango Salad
Breakfast
Mango Smoothie Bowl
Desserts
Mango Sticky Rice
Mango Coulis Recipe (Mango Sweet Sauce)
Ingredients
- 35 oz (1 kg) chopped mangoes
- 8 oz (200 g) granulated white sugar (use less if mangoes are very sweet)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Combine mangoes, sugar, and lemon juice in a pan. Heat on medium until it comes to a gentle boil, stirring occasionally.
- Reduce heat to low and simmer for about 10 minutes, stirring regularly to prevent sticking.
- Taste and adjust sweetness and acidity with sugar or lemon juice as needed.
- Remove from heat and allow to cool to room temperature.
- Puree the cooled mixture in a blender, food processor, or with an immersion blender until smooth. For a chunky texture, mash instead of blending.
- Store in an airtight container in the fridge for up to a week or freeze for longer storage.
Notes
- This recipe yields approximately 2 cups of mango coulis. Scale the recipe as needed.
- If using frozen mangoes, thaw before cooking.
- To thin the sauce, stir in water or pineapple juice a little at a time.
- To thicken, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the hot sauce briefly until it thickens.
- For the smoothest texture, pass the puree through a fine-mesh sieve.
Nutrition
Calories: 123 kcal, Carbohydrates: 31 g, Protein: 1 g, Fat: 1 g, Sugar: 30 g, Vitamin A: 895 IU, Vitamin C: 31 mg