Mango Coulis (sweet mango sauce) is a quick and delicious recipe that makes the perfect thick, rich topping for summer desserts, breakfast or sweet treats.
This easy mango coulis recipe makes a bright fruity sauce that you can pour over everything from ice cream to waffles or pancakes, or use it in cocktails or smoothies too.
A super simple recipe that comes together in just a few easy steps, and great for entertaining because you can make it ahead plus it looks (and tastes) really impressive!
You can use either fresh mango or frozen mangoes for this recipe, so no need to even go to the shops if you have a bag of frozen mango cubes in your freezer.
Fancy dessert in a flash!
Table of Contents
- What is a coulis?
- Why you will love this mango coulis
- What you need to make this mango coulis
- How to make this recipe
- How to easily peel and chop a mango
- Top tips
- Storage
- Serving suggestions
- More sweet sauce and coulis recipes
- Frequently asked questions
- Other mango recipes you may like
- 📖 Recipe
- Mango Coulis (With Video)
What is a coulis?
A coulis is a fruit (or less often, a vegetable) sauce that is made using pureed or strained fruit.
Why you will love this mango coulis
- Quick and easy, only 3 ingredients.
- Make ahead.
- A great way to "fancy up" a simple dessert dish for entertaining.
What you need to make this mango coulis
*Please see the recipe card below for exact quantities and detailed instructions
- mangoes (fresh or frozen chunks) - the more ripe the better if you are using fresh
- granulated (table) white sugar
- fresh lemon juice
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Place the chopped mango in a medium sized saucepan.
- Add white sugar.
- Add lemon juice.
- Stir well and bring to a simmer.
- Continue to simmer (stirring occasionally) over medium heat until mango is soft and the sauce has thickened, the longer you simmer it the thicker the final coulis will be.
- Remove from the heat and blend with an immersion blender (stick blender) until smooth. It will thicken slightly on cooling.
How to easily peel and chop a mango
- Slice the "cheeks" off the mango by cutting down either side of the pit or stone in the center.
- Score a grid pattern into the flesh side of each cheek (without piercing through the skin underneath).
- Use a spoon to scoop out the cubes of mango by pulling it through where the skin meets the flesh.
Or you can watch the video in the recipe card below if you are more of a visual learner.
Top tips
- If you are using frozen mangoes, make sure you give them a good stir when you first start heating them on the stove. They can tend to stick to the bottom of the pot and burn or scorch if you aren't careful.
- The sweetness of the mango coulis can vary due to the variety or ripeness of the mangoes that are used. Taste the sauce after it's finished simmering and adjust by adding a little more sugar if required while it's still warm.
- No lemon juice? Substitute fresh lime juice.
- When blending a sauce like this with an immersion blender it must be done off the heat, or it will splatter.
- No immersion (stick) blender? Allow the coulis to cool a little, then you can put it in a standard blender or food processor (both quick options) or give it a quick smash with a potato masher then use a silicone spatula to pass the sauce through a sieve (harder option but still works!).
- If you would like a smoother consistency you could strain the coulis through a fine sieve.
Storage
This fresh mango sauce can be kept in the fridge in an airtight container for up to a week.
It is also suitable to freeze.
Serving suggestions
This mango sauce can be served warm, cold or room temperature. It will thicken slightly on cooling.
- Use this coulis as the base to make an easy mango mousse.
- Make your next cheesecake a mango cheesecake by swirling some of this mango compote through the batter or just drizzle it on top of the finished cheesecake.
- Gorgeous on a pavlova.
- Serve on top of panna cotta.
- Great to serve on the side with cakes or crepes.
- Stir a few spoons of this coulis through some vanilla yoghurt.
More sweet sauce and coulis recipes
Frequently asked questions
A simmered and blended fruit sauce made with mangoes and sugar.
Yes.
Yes.
Usually fruit.
Yes.
In a coulis, chopped fruit and sugar are simmered together until the fruit is soft then it is pureed until smooth. A fruit compote is made in a similar way but the fruit is left whole giving a more chunky texture.
Other mango recipes you may like
Mango Chilli Salsa - a fresh, chunky style salsa salad with fresh mango, tomato, cilantro, chilli, red onion and avocado then finished off with lime juice.
Mango Prawn Salad - packed with the fresh flavour of prawns (shrimp), mango chunks, and avocado then tossed with a lemon and garlic dressing this salad is great for a summer bbq.
📖 Recipe
Mango Coulis (With Video)
Ingredients
- 500 g mango (approx 2 large mangoes) chopped
- 30 g white (granulated) sugar table sugar
- 1-2 tablespoon fresh lemon juice to taste
Watch me make this recipe
Instructions
- Place the chopped mango in a medium-sized saucepan.500 g mango (approx 2 large mangoes)
- Add white sugar and lemon juice, stir well and bring to a simmer.30 g white (granulated) sugar1-2 tablespoon fresh lemon juice
- Continue to simmer (stirring the mixture occasionally) over medium heat until the mango is soft and the sauce has thickened (the longer you cook it the thicker the final coulis will be - it will thicken slightly on cooling as well).
- Remove from the heat and blend with an immersion blender (stick blender) until smooth.
Notes
- If you are using frozen mangoes, give them a good stir when you first start heating them on the stove. They can tend to stick to the bottom of the pot and burn or scorch if you aren't careful.
- The sweetness of the sauce can vary due to the variety or ripeness of the mangoes. Taste the sauce after it's finished simmering and adjust by adding a little more sugar if required while it's still warm.
- No lemon juice? Substitute fresh lime juice instead.
- When blending a sauce like this with an immersion blender it must be done off the heat, or the sauce will splatter.
- No immersion (stick) blender? Allow the sauce to cool a little, then transfer it to the bowl of a food processor or standard blender (both quick options) or give it a quick smash with a potato masher then use a silicone spatula to pass the sauce through a sieve (harder option but still works!).
- If you would like a smoother consistency you could strain the mango puree through a fine-mesh sieve.
Leave a Reply