Spiced and sweet, this Mango Coulis is unlike any other! With a hint of cinnamon and cloves, a pop of zesty lime, and a cooked mango base, this coulis tastes like literal heaven.
Mango Coulis
Being a major mango fan, I had to share with you guys how to make mango coulis at home! It’s sweet and spiced, and you can use it in many different ways! I will provide 19 ways to use mango coulis down below in case you need some inspo!
Why you’ll love this recipe:
- Spiced. The best thing about this mango coulis is that it’s infused with spices: cinnamon and cloves. Both spices will really bring out the warm sweet flavor of mango while adding extra flavor.
- Sweet. But not too sweet. It really hits the spot when it comes to sugar levels. This coulis doesn’t feel like a mango-flavored sugar rush, it’s pleasantly sweetened.
- Thick. I’m a major fan of thick coulis because it doesn’t feel like some generic store-bought coulis that’s been processed to hell.
- Versatile. A while ago, I made this Mango Crepe Cake using this exact mango coulis. So you can use this on cakes, cheesecakes, ice cream. But you can also use a few tbsp in savory recipes that feature mango like chicken, pork, or fish-based recipes. 19 ideas on how to use mango coulis are down below!
Here’s the best type of Mango for your coulis
I highly recommend Honey mangoes because they taste incredibly sweet and have a tropical peachy-like flavor that’s literally heavenly.
They’re smooth and firm with no fibers so the texture is amazing. I always eat them biting directly into them, no need to slice them or anything.
They also have a small seed so there is a high flesh to seed ratio. The outside skin is yellow and turns a deep amber color with tiny wrinkles when ripe.
They’re in season from March to July and are typically imported from Ecuador, Brazil, Mexico, or Peru.
Ingredients for Mango Coulis
- Mangoes. Please check out the previous paragraph for mango recommendations. Always make sure to get high-quality ripe fruit when making coulis because that’s what will make it worth it. I know it’s difficult to get good mangoes when you can only get imported mangoes but try to get the best you can!
- Cinnamon. You can use ground or whole cinnamon.
- Cloves. Ground or whole.
- Sugar. I used white granulated sugar for this recipe. You can technically also use brown sugar or panela for a deeper flavor but both will darken the color of your coulis.
- Lime juice. I recommend freshly-squeezed limes. If you can get your hands on Tahitian limes, those are amazing but any will work. You can also use lemon juice but I always stick to limes because that’s what I prefer.
- Cornstarch. This is optional but I like me a thick coulis so I always like to add a bit of cornstarch to thicken it up.
How to make Mango Coulis
STEP 1: Cook the mangoes. This coulis has a cooked mango base and it’s very simple. All you do is add the mangoes to a large pot with water, add the cinnamon and cloves, bring it to a boil over medium-low heat, cover it, and let it boil until the mangoes are cooked.
STEP 2: Puree. Pureeing is what makes a coulis a coulis so as soon as the mangoes are done cooking and have cooled down a little, you can remove the seed and transfer the flesh to a food processor discarding the water. Pulse until smooth.
STEP 3: Sweeten. Transfer the pureed mango back to the pot, add the sugar, lime juice, and cornstarch dissolved in water and let simmer over low heat until thickened, stirring constantly. Turn off the heat, allow to cool down, then transfer the coulis to a sealable glass jar or tightly covered bowl.
19 ways to use Mango Coulis
You can add your coulis to:
- Cakes.
- Pies.
- Ice cream.
- Yogurt.
- Frosting.
- Ice cream.
- Smoothies.
- Fruit salad.
- Oats.
- Chia pudding.
- Tarts.
- Crepes.
- Mousse.
- Panna Cotta.
- Over pound cake.
- Pancakes.
- Waffles.
- French toast.
- Add a few tbsp to any mango-based savory recipe (chicken, fish, pork, ham, etc).
Storage instructions
Store room temperature coulis into a sealable glass jar or tightly covered in a bowl in the refrigerator for up to 1 week.
You can also freeze it for up to 2-3 months. If freezing, I recommend freezing it in smaller portions (such as silicone cupcake molds or ice trays) so you can conveniently thaw the amount you need.
HAPPY COOKING!! I hope you’ll love this Mango Coulis Recipe or Mango Sauce as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE DELICIOUS RECIPES YOU’LL LOVE:
Mango Coulis
Ingredients
- 2 ripe high-quality mangoes (I recommend Honey mangoes)
- 2 cups (500 ml) water
- 1 tsp ground cinnamon (or 1 whole stick)
- 1/8 tsp ground cloves (or 8 whole cloves)
- 1/2 cup (100 g) white granulated sugar
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
- 1 tbsp (7 g) cornstarch (dissolved in about 1 tbsp of water - optional, for a thicker coulis)
Instructions
- Cook the mangoes. In a large pot, add the mangoes, water, cinnamon and cloves. Bring to a boil over medium-low heat, cover, and cook for 25-30 minutes or until the mangoes have softened. Allow to cool down a bit.
- Puree. Use a knife to remove the seed and transfer all the flesh to a food processor. Discard the water. Pulse until smooth.
- Sweeten. Transfer the pureed mango back to the pot, add the sugar, lime juice, and cornstarch dissolved in water and let simmer over low heat until thickened (about 4-5 minutes), stirring constantly. Turn off the heat, allow to cool down, then transfer the coulis to a sealable glass jar or tightly covered bowl before refrigerating.
Notes
📷 DID YOU MAKE THIS RECIPE?!
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