Mango Ginger Sauce

March 9, 2017

Sweet or savory applications!

Having access to fresh ginger has changed the way we flavor our food and what we often eat—from healthy morning smoothies to everyday meals, drinks and desserts. Most of the organic ginger on the market comes from Hawaii, Peru, and Mexico. It has to travel pretty far and moves by sea containers. This means that oftentimes what we’re buying is not perfectly fresh, but it is still perfectly good quality. Ginger in the fridge can dry out rather quickly because of the time it takes to travel and get to us. But those shriveled dried ginger pieces have just as much flavor as the fresh stuff. A mango sauce is the prefect remedy, the sweetness of the mangoes cling to the spiciness of the ginger, making it perfect for sweet or savory applications.

Use it to glaze a ham or to BBQ pork chops. It’s wonderful added to vegetables for a sweet and sour stir fry or added to salad dressings like honey mustard! Exploiting the sauce’s sweet side can be pretty fun, too. Add it to your favorite cake or cupcake batters. Drizzle it on your pancakes or waffles, right on top of the maple syrup.

Of course, the test kitchen’s favorite use was in our Mango-Ginger Sundae recipe. We took Coconut Bliss Coconut Ice Cream, coated it in this sauce and topped it with oven-dried strawberries, toasted coconut and crunchy ginger bits—zero sugar added, dairy-free, soy-free and gluten-free while remaining decadent and delicious!

Hot kitchen tip: Peel ginger more easily by using a spoon!

Mango Ginger Sauce
Makes about 2 ½ cups


1 ripe mango, chopped
2 tablespoons ginger pieces, chopped fine (peeled only if possible)
1 tablespoon lemon juice
¼ cup warm water
1 tablespoon honey (optional)


Place all ingredients in a blender and blend until thick and smooth.

Store in an airtight container in the refrigerator up to 7 days.

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