This delightful mango coulis is packed with fruity flavour! Quick and easy to make in around 20 minutes, it has just two ingredients and is perfect for topping oatmeal or desserts.
I think we all need some fun sweet treats to perk up a breakfast, or spoon over tempting desserts. Much like my apple blueberry sauce and blackberry chia jam, this coulis works perfectly on morning oatmeal or perhaps over pancakes or cheesecake for an indulgent dessert.
Making this mango coulis recipe is super simple, and we use just two ingredients. The fruit shines through, with that indulgent sweetness ripe mango has. It gives a little tropical vibe to your meals!
⭐ Why this recipe is so good
Fun and fruity. Fresh mango is always delicious, feels quite indulgent and has the best irresistible sweetness.
Just two ingredients. We only need fresh mango and a little sugar.
Quick and easy to make. It only takes around 20 minutes to make this tempting treat.
💭 What is a fruit coulis?
A fruit coulis is a combination of fruit, sugar and a little lemon juice (if you are good with citrus). It's heated, reduced, blended and then strained through a sieve. Coulis is a thin and smooth sauce, unlike a thicker unstrained puree.
In contrast, a fruit compote, such as my mango compote, apple pear compote and apple blackberry compote, is heated diced fruit, often with added spices. A compote isn't blended and remains more chunky in consistency.
All the ingredients and their quantities are set out in the recipe card below.
- Mango - be sure to pick perfectly ripe fruit. If it is underripe it won't have the same sweetness or easily break down to make the coulis.
- Sugar - I use white granulated sugar to make this recipe, but you can also use caster sugar and icing sugar.
📖 Swaps and variations
Add in some different fruits. You can always add a small amount of other fruits to the coulis, such as berries.
Add a squeeze of fresh lemon juice. If citrus works for you, then you may like to add a teaspoon of lemon or lime juice.
🔪 Step by step instructions
Making this mango coulis is very quick and simple to do, with just a few steps:
Dice the mango. To prepare the mango I always use the 'hedgehog' method. Slice either side of the stone in the mango. Then score cubes almost to the skin (as per image 1), and either use a knife to easily slice off the cubes of mango or a spoon to scoop them out.
Cook the coulis. Add the mango and sugar to a saucepan. On a gentle heat cook for 10-12 minutes, stirring quite frequently. The mango should break down and soften (image 2).
The cook time will vary slightly depending upon how ripe the mango is. If it is less ripe it will take a little longer to reduce.
Blend the coulis. Tip the mango into a food processor and blend until you get a thick puree (image 3).
Strain the coulis. Pour the coulis through a fine mesh sieve over a bowl (image 4). Help it along by pressing with a wooden spoon. Discard the fibrous mango left in the sieve. Although this step is optional, it does give you a thinner coulis rather than a thicker puree.
💭 Recipe tips and notes
- Pick ripe mango as they will have a delightful sweetness and will easily breakdown to become your coulis.
- Adjust the amount of sugar to preference. If you have very ripe mangoes they will be quite sweet themselves, so you may wish to use less sugar (or more if you have a sweet tooth!).
- Stir the mango mixture fairly frequently while cooking, both to help it break down but also to prevent any sticking to the bottom of the pan.
📋 Frequently asked questions
Yes, you can definitely use frozen mango chunks. I would add a little water to the pan when heating to prevent them sticking.
If you simply blend the mango mixture it will be more of a puree and have the fibrous parts of the mango (still delicious!). Straining removes the fibrous parts of the mango and gives you a thinner coulis that is more smooth in texture.
I wouldn't recommend it. The mango won't be sweet, will be difficult to cut and won't soften well when cooked.
Give it a little (gentle!) squeeze. It will feel slightly soft and have a bit of 'give'.
🍽 How to serve mango coulis
You can serve or use coulis in so many ways:
- My favourite way to use it is on oatmeal in the morning. It feels quite indulgent to add a little tropical flavour to your breakfast!
- To top cheesecake, pancakes, waffles or ice cream for a fun fruity dessert.
📖 Freezing guidance
This coulis freezes so well. Simple portion out the coulis into tupperware containers or ziplock bags and freeze.
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Easy Mango Coulis
- Wooden spoon
- 2 mangoes
- 1 tablespoon white sugar
- squeeze lemon juice optional
- Prepare the mangoes by dicing into small pieces and removing the peel. See above in the post for the 'hedgehog' method of preparing mango.
- Add to your pot along with the sugar. Cook on a gentle heat for 10-12 minutes, stirring occasionally as it cooks down. Take off the heat and set aside to cool for a few minutes.
- Transfer to a food processor and blend to a smooth sauce. This takes about 20 seconds.
- Optional but recommended: if you like a very smooth sauce, you can strain through a fine mesh sieve to remove the fibrous aspect of the mango.
- If lemon or lime juice works for you, a teaspoon can be added to the coulis.
- Stir fairly frequently to help the coulis break down and to prevent it from sticking (or burning) to the bottom of the pot.
- I find that blending in a food processor is quicker and gives a smoother consistency, but if you prefer you can also use an immersion blender.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
- mango, which scores 1 and has a ? as a liberator. There is a note, 'to be debated. Is often well tolerated'.