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Pouring mango coulis over a cheesecake.

Mango Coulis

Emily
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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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
ESTIMATED COST : $6.53
Course Side Dish
Cuisine French
Servings 400 grams (14.12 ounces) of coulis
Calories 344 kcal

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

1. 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.
  • 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.
Nutrition Disclosure