Easy Mango Coulis recipe

You know that moment when plain yogurt suddenly becomes a party because of one spoonful of bright, fruity sauce? I live for that. I make this easy mango coulis all the time and it rescues boring breakfasts and sad cakes like a tiny tropical superhero.

If you hunt for fruity ideas, you might like the collection of strawberry dessert recipes I found — because variety is the spice of life, right? FYI, this coulis takes three ingredients and about ten minutes, and I’ll show you how to make it silky, bright, and perfectly sweet. 🙂

Why You’ll Love This Recipe

• Fast and simple. You get a vibrant sauce in under 15 minutes. No chef skills required.
• Versatile. Use it on breakfast bowls, vanilla ice cream, cheesecake, pancakes, or even cocktails.
• Fresh flavor. Mango brings natural sweetness and a sunny color without cloying sugar.
• Customizable sweetness. Adjust sugar or honey to fit your taste exactly.
• Make ahead friendly. It stores well in the fridge or freezer for later use.

Ingredients You’ll Need

• 2 ripe mangoes (about 2 cups chopped) — choose mangoes that smell sweet and give slightly to the touch.
• 2 tablespoons granulated sugar (or honey, maple syrup) — adjust to taste.
• 1 tablespoon fresh lime juice — brightens the flavor and balances sweetness.
• Optional: 1 teaspoon vanilla extract or a pinch of salt to deepen flavors.

How to Make (Step-by-Step)

STEP 1: Prep the mangoes

Peel and chop the mango flesh off the pit. I like to slice down the sides, score the flesh in a grid, then scoop it out. You can use frozen mango chunks if fresh ones hide from you in the store.

STEP 2: Cook or blend

• For raw coulis: Add the mango, sugar, and lime juice to a blender or food processor. Blend until smooth.
• For cooked coulis: Put the chopped mango, sugar, and 1–2 tablespoons of water in a small saucepan. Simmer over medium-low heat for 5–7 minutes until the mango softens. Then blend or mash until smooth.

STEP 3: Strain and finish

For a silky finish, push the blended mango through a fine-mesh sieve. Use a spatula to press it through. Stir in vanilla or a pinch of salt if you like. Taste and adjust sweetness or lime juice.

STEP 4: Cool and store

Let the coulis cool to room temperature before transferring it to a jar. Refrigerate up to 5 days or freeze for up to 3 months.

Ingredient and Method: This is the short, no-nonsense combo — Ingredient: mango + sugar + lime. Method: blend, sieve, chill. That’s it.

Pro Tips for the Best Results

• Use ripe mangoes for the best flavor. Underripe mangoes taste starchy and boring.
• Freeze extra mangoes when you find a great deal. Frozen mango works perfectly and gives a slushy texture when blended.
• Balance acidity. If the coulis tastes flat, add a splash more lime juice.
• Sweetness test. Start with less sugar; ripe mangoes may need none. Taste after blending.
• Thin it when needed. Add 1–2 tablespoons of water or juice to loosen if your blender wars with thick fruit.
• Avoid overcooking to keep the fresh mango flavor. Cook only until soft.
• Make small batches if you enjoy different flavors often — they keep a few days, but fresh is best.

Fun Variations & Topping Ideas

Variations:

• Spicy Mango: Add a pinch of cayenne or a small slice of jalapeño while blending for a sweet-heat twist.
• Citrus Mango: Swap lime for lemon or add orange zest for a tangy lift.
• Coconut Mango: Blend in 1 tablespoon coconut cream for a tropical, dessert-like sauce.
• Berry-Mango: Toss in a handful of raspberries or strawberries before blending for color and tartness.

Toppings:

• On pancakes: drizzle the coulis and finish with whipped cream or yogurt.
• On cheesecake: Spoon the coulis over a chilled cheesecake for restaurant vibes.
• On ice cream: Add coulis, toasted coconut, and chopped nuts for texture.
• On breakfast bowls: Mix into yogurt, granola, and sliced banana.
• On cocktails: Use as a mixer for margaritas, daiquiris, or sparkling water.

I once poured this over plain pound cake and pretended I had planned the whole fancy dessert. Nobody argued. IMO, presentation does half the work — a neat drizzle looks five times fancier than it costs in effort.

Storing and Reheating

• Refrigerate: Transfer the coulis to an airtight jar and refrigerate up to 5 days.
• Freeze: Pour into ice cube trays or freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a small saucepan over low heat for 1–2 minutes if you need a pourable sauce for warm desserts. Stir constantly and avoid boiling to preserve fresh flavor.
• Tip: If thawed coulis separates slightly, give it a quick whisk or pulse in the blender to recombine.

Leftover ideas

• Stir into plain yogurt or oatmeal for instant flavor.
• Use as a jam substitute on toast or scones.
• Swirl into cheesecake batter before baking for a marbled effect.
• Mix with whipped cream to make a mango-flavored frosting.
• Blend with sparkling water for a mango soda — yes, really.

And if you have a savory side to show off, toss a little coulis with grilled shrimp for a sweet glaze. Trust me, your guests will ask for the recipe.

Frequently Asked Questions (FAQ)

Can I use frozen mango for coulis?

Yes. Frozen mango works great and often gives a thicker, slightly frosty texture. Thaw slightly or blend straight from frozen and add a tablespoon of water if your blender struggles.

How much sugar do I need?

You can start with 1–2 tablespoons for two cups of mango. Taste before adding more. Ripe mangoes often need very little sugar.

Do I need to strain the coulis?

No, but if you want a super-smooth texture for elegant plating, strain through a fine sieve to remove fibers and any stringy bits.

Will the coulis discolor?

It may darken slightly in the fridge due to oxidation, but it still tastes great. Adding a little lime juice helps preserve the bright color.

Can I can mango coulis?

I don’t recommend home canning pure fruit coulis without tested recipes for safety. Freeze it instead for long-term storage.

(Oh and if you love crunchy add-ons with your sauces, you might like this crunchy recipe for garlicky homemade croutons — yes, I said croutons, and yes, you can pair crunchy with fruity. Don’t knock it until you try.)

Conclusion

This easy mango coulis gives you a fast, flexible, and delightfully fresh sauce that lifts ordinary breakfasts and desserts into something special. I use it on everything from morning yogurt to last-minute birthday cakes — it brightens flavors and looks good while doing it.

If you want an extra reference or another simple how-to, check the detailed write-up at Easy Mango Coulis (3 Ingredients) – A Baking Journey for inspiration and variations.

Tell me how you use your coulis in the comments below and drop a rating if you try the recipe — I love hearing about tasty experiments and tiny kitchen triumphs. Go make something fruity and feel smug about it. 😊