Made with 3 ingredients only, this super easy Mango Coulis Recipe is the perfect sweet sauce or topping for desserts, breakfast, cakes or cheesecakes! Packed with fruit, this thick mango sauce is super versatile and can be used in many different ways!
Peel and slice the Mango into small Cubes and place them into a small pot (see note 1 if using frozen mango).
Add the Caster Sugar and Lime Juice, and stir to combine.
Cook on low to medium heat for about 10 to 15 minutes (see note 2) or until the fruit is very soft and starts to fall apart, occasionally stiring to avoid burning. Remove from the stove and leave to cool down for about 5 minutes.
Using an Immersion Blender, blend the cooked fruits until very smooth. It will take a few minutes of blending to get a very smooth, thick sauce.
Once blended, taste the coulis and adjust the sweetness / acidity with a little bit more sugar or lime juice if needed (see note 3).
Optional: to get a very smooth and thiner sauce, strain the coulis through a mesh sieve to remove any fibres or unblended fruit (see note 4).
Leave to cool down completely then transfer to a sealed jar / container and keep in the fridge for up to a week.
Notes
(*) You can use Lemon Juice if preferred, but I recommend using half of a lemon juice instead of a full lemon.This recipe will make about 400 gr or 1 1/2 cup of Mango Coulis
If using frozen mango, you can place the mango cubes in the pot straight from the freezer. You might need to add a little bit of water to help the mango to thaw if you see that the pieces are sticking to the bottom of the pot or start to burn before they are defrosted. Add 1 or 2 tablespoons of water if needed.
The time it will take for the fruits to get very soft fruits will depend on how ripe the mango is, its variety and if you use fresh or frozen fruits. If using a very ripe fresh mango cut into small cubes, it could only take about 5 minutes to cook. Make sure to stay close to the stove and stir the fruits occasionally until very soft!
Mangoes natural flavour tend to greatly vary depending on the variety, quality and how ripe the fruit is. Make sure to taste the fruit to check if it is naturally very sweet or more sour - and adjust the quantity of sugar/lime juice as required.
The coulis will naturally be quite thick, so you might struggle to strain it if using a very thin-mesh sieve. I recommend using a larger mesh sieve, or blend a little bit of water into the coulis to thin it out if preferred.