Easy Mango Coulis (3 Ingredients) Recipe

Introduction

This easy mango coulis is a vibrant, fresh sauce made with just three simple ingredients. Perfect for drizzling over desserts, pancakes, or yogurt, it’s a quick way to add tropical sweetness to any dish.

Ingredients

• 400 gr mango flesh, fresh or frozen
• 30 ml lime juice
• 50 gr caster sugar

Instructions

1. Step 1: Peel and slice the mango into small cubes. Place them into a small saucepan. If using frozen mango, place the cubes straight from the freezer and add 1 or 2 tablespoons of water if needed to prevent sticking or burning.
2. Step 2: Add the caster sugar and lime juice to the saucepan. Stir to combine.
3. Step 3: Cook over low to medium heat for 10 to 15 minutes, stirring occasionally, until the mango becomes very soft and starts to fall apart. Cooking time may vary depending on the ripeness and type of mango.
4. Step 4: Remove from heat and let it cool for about 5 minutes.
5. Step 5: Using an immersion blender, blend the cooked mango mixture until smooth and thick. This may take a few minutes.
6. Step 6: Taste the coulis and adjust sweetness or acidity by adding more sugar or lime juice if desired.
7. Step 7: Optional: For a thinner, smoother sauce, strain the coulis through a mesh sieve to remove fibers or unblended bits.
8. Step 8: Let the coulis cool completely, then transfer to a sealed container and refrigerate.

Tips & Variations

• Use ripe mangoes for the best natural sweetness and flavor. Adjust sugar and lime to balance the taste.
• If using frozen mango, adding a splash of water while cooking helps prevent burning and aids thawing.
• For a thinner coulis, blend in a little water or strain through a coarse mesh sieve.

Storage

Store the mango coulis in an airtight container in the refrigerator for up to one week. Reheat gently if needed or enjoy chilled. Stir before use as some separation may occur.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this coulis?

Yes, frozen mango works well. Just place the frozen cubes directly into the saucepan and add a tablespoon or two of water if the fruit sticks or begins to burn before thawing.

How long does it take to cook the mango?

The cooking time varies depending on the mango’s ripeness and whether it’s fresh or frozen. It usually takes between 5 to 15 minutes for the mango to become soft enough to blend smoothly.

Easy Mango Coulis (3 Ingredients) Recipe

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★★★★★

4.4 from 89 reviews

This Easy Mango Coulis recipe requires only three simple ingredients—fresh or frozen mango, lime juice, and caster sugar—to create a vibrant, smooth, and versatile mango sauce. Perfect as a topping for desserts, a drizzle over cakes, or an accompaniment to tropical dishes, this coulis is quick to prepare and can be stored in the fridge for up to a week.

• Author: Isla
• Prep Time: 5 minutes
• Cook Time: 10-15 minutes
• Total Time: 20 minutes
• Yield: About 400 grams (1 1/2 cups) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mango Coulis Ingredients

• 400 gr Mango Flesh (fresh or frozen)
• 30 ml Lime Juice
• 50 gr Caster Sugar

Instructions

1. Prepare the Mango: Peel and slice the mango into small cubes. If using frozen mango, you can add the cubes directly to the saucepan.
2. Combine Ingredients: Place the mango cubes into a small saucepan, add the caster sugar and lime juice, and stir to combine everything evenly.
3. Cook the Mango Mixture: Cook on low to medium heat for about 10 to 15 minutes or until the mango is very soft and starts to fall apart. Stir occasionally to prevent burning. For very ripe fresh mango cut into small cubes, cooking time may be around 5 minutes.
4. Cool Slightly: Remove the saucepan from heat and let the mixture cool for about 5 minutes to make blending easier.
5. Blend the Coulis: Use an immersion blender to blend the cooked mango mixture until very smooth and thick, which may take a few minutes.
6. Adjust Flavor: Taste your coulis and adjust sweetness or acidity by adding more sugar or lime juice if needed.
7. Optional Straining: For a thinner and smoother texture, strain the coulis through a mesh sieve to remove fibers or unblended fruit pieces. Use a larger mesh sieve to avoid difficulty or thin the coulis with a little water if necessary.
8. Store: Allow the coulis to cool completely, then transfer it to a sealed jar or container. Store in the fridge for up to one week.

Notes

• This recipe yields about 400 grams (approximately 1 1/2 cups) of mango coulis.
• If using frozen mango, add 1 to 2 tablespoons of water if the fruit sticks to the pot or begins to burn before thawing.
• Cooking time depends on mango ripeness, variety, and whether it’s fresh or frozen; very ripe fresh mango cubes may soften in about 5 minutes.
• Mango flavor varies greatly by variety and ripeness, so taste and adjust sugar and lime juice accordingly.
• Straining the coulis is optional; if done, use a larger mesh sieve or thin the coulis with water to ease straining due to its natural thickness.

Keywords: mango coulis, easy mango sauce, fruit coulis, mango dessert sauce, three ingredient mango sauce, tropical sauce, stovetop mango coulis