Mango Coulis (With Video)

Name: Mango Coulis (With Video)
Total time: 15 min
Yield: 4 serving
Ingredients: 500 g mango (approx 2 large mangoes); 30 g white (granulated) sugar; 1-2 tablespoon fresh lemon juice

User Reviews

5.0

3 reviews

Excellent

Total Time
15 mins
Servings
4
Calories
105 kcal
Course
Condiments
Cuisine
Australian

Mango Coulis (With Video)

Zara Shaw

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Mango Coulis is a quick sweet sauce that you can use to top all kinds of desserts. Only 3 ingredients and 15 minutes gives you a mango sauce bursting with fresh summer flavour.

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Ingredients

Servings

500 g mango (approx 2 large mangoes) chopped
30 g white (granulated) sugar table sugar
1-2 tablespoon fresh lemon juice to taste

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Instructions

Place the chopped mango in a medium-sized saucepan.
Add white sugar and lemon juice, stir well and bring to a simmer.
Continue to simmer (stirring the mixture occasionally) over medium heat until the mango is soft and the sauce has thickened (the longer you cook it the thicker the final coulis will be - it will thicken slightly on cooling as well).
Remove from the heat and blend with an immersion blender (stick blender) until smooth.

Notes

*Please note that the nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*
If you are using frozen mangoes, give them a good stir when you first start heating them on the stove. They can tend to stick to the bottom of the pot and burn or scorch if you aren't careful.
The sweetness of the sauce can vary due to the variety or ripeness of the mangoes. Taste the sauce after it's finished simmering and adjust by adding a little more sugar if required while it's still warm.
No lemon juice? Substitute fresh lime juice instead.
When blending a sauce like this with an immersion blender it must be done off the heat, or the sauce will splatter.
No immersion (stick) blender? Allow the sauce to cool a little, then transfer it to the bowl of a food processor or standard blender (both quick options) or give it a quick smash with a potato masher then use a silicone spatula to pass the sauce through a sieve (harder option but still works!).
If you would like a smoother consistency you could strain the mango puree through a fine-mesh sieve.