Mango Coconut Curry Sauce

This Mango Coconut Curry Sauce is everything you want in a tropical-inspired condiment: sweet, creamy, aromatic, and just the right amount of warm spice. It’s incredibly versatile — use it as a dipping sauce for chicken skewers, drizzle it over roasted veggies or grain bowls, or stir it into noodles for a flavorful, dairy-free curry dish.

This recipe blends sweet mango and full-fat coconut milk with golden curry powder, ginger, and a splash of lime juice for a tangy finish. It’s vegan, gluten-free, and ready in under 10 minutes!

Why You’ll Love This Recipe:

Naturally sweetened with ripe mango

1. Rich, creamy texture from coconut milk

2. Perfect balance of sweet, savory, and spice

3. Comes together quickly in a blender or food processor

4. Vegan, dairy-free, and gluten-free

Final Thoughts:

This Mango Coconut Curry Sauce is a tropical flavor bomb — rich, sweet, lightly spiced, and totally craveable. Whether you're using it to dress up your dinner or serve as a dipping sauce, it's a simple, feel-good recipe that instantly elevates every bite. Quick to make, easy to love, and endlessly versatile.

Yield: 1 cup

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Mango Coconut Curry Sauce

Prep time: 10 MinTotal time: 10 Min

This Mango Coconut Curry Sauce is everything you want in a tropical-inspired condiment: sweet, creamy, aromatic, and just the right amount of warm spice. It’s incredibly versatile — use it as a dipping sauce for chicken skewers, drizzle it over roasted veggies or grain bowls, or stir it into noodles for a flavorful, dairy-free curry dish.

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Ingredients

• 1 ripe mango, peeled and chopped
• ½ cup full-fat coconut milk (from a can)
• 1 tbsp olive oil or neutral oil
• 1 tbsp lime juice (about ½ lime)
• 1 tsp curry powder (adjust to taste)
• ½ tsp grated fresh ginger (or ¼ tsp ground ginger)
• ½ tsp salt (or to taste)
• Optional: 1 tsp honey or maple syrup for extra sweetness
• Optional: pinch of cayenne or chili flakes for heat

Instructions

1. In a blender or food processor, combine mango, coconut milk, oil, lime juice, curry powder, ginger, and salt. Blend until smooth and creamy.
2. Taste and adjust seasoning. Add honey/maple syrup for more sweetness, lime juice for brightness, or cayenne if you want a spicy kick.
3. Use immediately as a sauce or dressing. Store in an airtight container in the fridge for up to 4–5 days. Stir before each use, as separation is natural.

Notes

Use frozen mango if fresh isn’t available — just thaw before blending.

Make it thicker to use as a dip, or thin with water for a pourable dressing.

Add herbs: A handful of cilantro adds a fresh twist.

Try it with: Grilled chicken, roasted cauliflower, tofu, shrimp, rice bowls, or spring rolls.

Nutrition Facts

Calories

501

Carbs

42 g

Cholesterol

0 mg

Fat

39 g

Fiber

4 g

Net carbs

38 g

Protein

4 g

Sat. Fat

24 g

Sodium

1184 mg

Sugar

33 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.