Mango Coulis is the perfect dessert sauce to bring a tropical flavor to your cheesecake, or ice cream topping, or even cakes and cupcakes filling. It’s really simple to make – And best of all, this recipe takes less than 20 minutes.
This simple mango coulis is made with only 3 ingredients and can be made with fresh or frozen mangoes. All your need is a saucepot, a wooden spoon, and an immersion blender. No special skills are required, so anyone can make this mango sweet sauce.
Why you’ll love this Mango Coulis?
- Probably my easiest recipe.
- Use fresh or frozen mangoes so that you can bring a tropical flavor anytime of the year. Enjoy mango cupcakes filled with mango coulis whenever you fancy.
- This sweet sauce is versatile. You can use it in many ways, as mentioned it’s a delicious coulis for cheesecake topping. You could even top your yogurt with it; it’s super good, or just eat it by itself like a fruit compote.
Mango: fresh or frozen. Dice the mangoes. If frozen, they’re usually sold into chunks.
Sugar: caster (fine sugar) or granulated sugar.
How to make a mango sauce?
Step 1: Cut the mango into dice (if using fresh). If using frozen mangoes, you don’t need to thaw them.
Step 2: Add the diced mango and sugar to a saucepan, and cook over medium heat for 10-15 minutes, frequently stirring with a wooden spoon or until the mangoes break down and soften as the sugar dissolves into it.
Step 3: Use an immersion blender to break down the mangoes completely until they are smooth with no chunks remaining. You should have a nice and smooth mango compote texture.
Step 4: add the lemon juice and stir. Taste the mango sauce and adjust with sugar if need it.
Step 5: Replace the saucepot on the heat and cook until the coulis come to a boil, lower the heat and cook for a further 2 to 3 minutes.
That’s it; let it cool and you have your mango topping ready for your next dessert.
Get all measurements, ingredients, and instructions at the end of this post.
- Choose ripe mangoes for your coulis: they will be sweeter and soft to break down easily.
- You can adjust the amount of sugar according to the sweetness of the mangoes and your own taste.
- Stir the mango mixture frequently while cooking to help break it down and prevent sticking to the bottom of the pan.
The mango coulis is too thick: Simply, add a bit of water until your reach the desired consistency.
The mango coulis is too runny: Keep in mind the coulis isn’t a curd or a pastry cream. So it should be runnier than these two preparations. But it shouldn’t be too runny, either, but more like a fruit puree for babies. If it is too liquid, the sauce hasn’t been cooked enough, put it back on the heat and cook until the first boil.
If it’s still too runny for your need, add a bit of cornstarch: In a small bowl, combine 1 tablespoon of lemon juice with 1 tablespoon of cornstarch until fully dissolved. Pour the cornstarch juice into your mango coulis when it’s hot, and turn your heat to medium-low. Stir constantly with a whisk for a few additional minutes or until everything thickens and the cornstarch turns clear. Note: the mango sauce will thicken as it cools.
The mango coulis is too sweet: Add a little bit more lemon juice to balance.
Best Way To Store the Mango Coulis?
In a sealed jar, in the fridge for up to 1 week
Can I Freeze this Mango Sauce?
Yes, for up to 3 months. A quick tip: freeze the coulis in an ice cube tray, and take out a portion to thaw when needed.
Try these recipes, perfect for filling:
If you tried this Mango Coulis or any recipe on the blog, let me know how you liked it by leaving a comment below.
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