Mango coulis is a great way to add flavor and color to a variety of different dishes such as overnight oats, cheesecakes, or even ice cream.
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This easy mango coulis recipe takes only 20 minutes to make and is the perfect addition to so many dishes. Use it to sweeten up your breakfast, on desserts, or even cheesecakes or cakes.
Make this coulis with fresh or frozen mangoes on the stovetop with ease.
What is a coulis?
A coulis is a type of sauce which is thick and sweet.
Typically, coulis sauces are made using only three ingredients. These being fruit, lemon or lime juice, and sugar.
The ingredients are cooked together, then blended, and if necessary, they are then strained. The purpose of straining a coulis is to remove any fibres or seeds which may be present.
A coulis is different from a fruit compote. Coulis are smooth sauces while compotes are not blended and the fruits are left chunky.
Why You'll Love This Recipe
- This mango coulis is a 3-ingredient recipe.
- Quick and easy to make.
- Use on so many different things such as on cakes, overnight oats, or desserts such as panna cotta.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Mango: Fresh or frozen.
- Lime Juice: If you don’t have lime juice, you can use lemon juice or orange juice.
- Sugar: I like to use caster sugar or white granulated sugar. I recommend not using a liquid sweetener such as maple syrup or honey. This is because the coulis may not become as thick. Use may need to adjust the sweetness according to the sweetness of your mango.
Instructions
This mango coulis recipe makes about 400 grams (14.12 ounces) of coulis. This is about 1 ½ cups of mango coulis.
The recipe ingredients for mango coulis can easily be adjusted to suit how much you need to make.
Step One: If using fresh mangoes, peel and slice the mango into small cubes. If you are using frozen mangoes that are already in cubes, you can skip this step.
Step Two: Place the cubed mango into a small pot. Then add the lime juice and caster sugar.
Step Three: Cook the ingredients on low to medium heat for 10 to 15 minutes or until the mango become very soft and starts to fall apart.
If you are using frozen mango and find that the mango is sticking to the bottom or they are starting to burn, add 1 or 2 tablespoons of water.
Stir occasionally to avoid burning. Turn off heat and remove the pot from the stove. Allow to cool for about 5 minutes.
Step Four: Use an immersion blender (stick blender) to blend the mixture until it is very smooth. This will take a few minutes.
Step Five: After blending, taste the coulis and adjust the sweetness and acidity if desired by adding more sugar and/or lime juice.
Step Size: Allow the mango coulis to completely cool and then transfer to a sealed container or jar.
Tips for Success
- If you want your coulis to be thinner and smoother, strain the coulis using a mesh sieve to remove any fibres in the mixture. Use a larger mesh sieve to make it easier to strain the coulis as it will be quite thick. Alternatively, you can blend a bit of water into the coulis. This will also thin it out.
- The sweetness of your coulis will vary depending on how ripe your mango is and what variety you use. You may need to adjust the quantity of lime juice and sugar you use depending on how sweet or sour your mango is.
- Use this coulis sauce on ice cream, pancakes, cheesecakes, overnight oats, or even to sweeten smoothies.
Cost To Make
Estimated cost = $6.53
Substitutions / Variations
You could use lemon juice instead of lime juice.
Serving Suggestions
Some ways you could use this coulis recipe include on cakes, overnight oats, ice cream, or to make mousse.
Storage
Once the sauce has cooled, store in a sealed container or jar in the fridge for up to 1 week.
FAQ
Yes, you can freeze this mango coulis for up to 3 months. When freezing, it is best to store in individual portions so that you can use a little bit at a time instead of defrosting the entire coulis.
To do this, you could use an ice tray or small silicone moulds and fill them with coulis and freeze.
Mango puree is made by peeling and pureeing mango pieces. Mango coulis, on the other hand, is made by combining mango, sugar, and lime juice which is cooked and then blended.
Yes, you can.
If you find your mango coulis is too thick, you could add some water or pineapple juice to thin it out.
If your mango coulis is too sweet, you could add some more lime juice. This will help balance out the taste.
If your mango coulis is not thick, you may need to cook it for longer. Place the mango coulis back into a saucepan on the stove.
Allow it to reduce over low heat until it thickens to your liking. Stir occasionally.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sauces and Condiments
Recipe
Mango Coulis
Ingredients
- 400 grams (14.12 ounces) mango fresh or frozen
- 2 tablespoons of lime juice or to taste
- 25 grams (0.88 ounces, 2 ½ tablespoons) caster sugar
Instructions
- If using fresh mangoes, peel and slice the mango into small cubes. If you are using frozen mangoes that are already in cubes, you can skip this step.
- Place the cubed mango into a small pot. Then add the lime juice and caster sugar.
- Cook the ingredients on low to medium heat for 10 to 15 minutes or until the mango become very soft and starts to fall apart. (see note 1).Stir occasionally to avoid burning. Turn off heat and remove the pot from the stove. Allow to cool for about 5 minutes.
- Use an immersion blender (stick blender) to blend the mixture until it is very smooth. This will take a few minutes.
- After blending, taste the coulis and adjust the sweetness and acidity if desired by adding more sugar and/or lime juice.
- Allow the mango coulis to completely cool and then transfer to a sealed container or jar.
Notes
- You can use lemon juice instead of lime juice if preferred. We recommend using about half a lemon instead of a full lemon.
- This recipe makes about 1 ¼ cups (315 grams) of mango coulis.
- If you want your coulis to be thinner and smoother, strain the coulis using a mesh sieve to remove any fibres in the mixture. Use a larger mesh sieve to make it easier to strain the coulis as it will be quite thick. Alternatively, you can blend a bit of water into the coulis. This will also thin it out.
- The sweetness of your coulis will vary depending on how ripe your mango is and what variety you use. You may need to adjust the quantity of lime juice and sugar you use depending on how sweet or sour your mango is.
- If you don't have a blender, you could use a sieve. Place the cooked coulis in a sieve and press through the sieve using the back of a spoon.
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