Mango Coconut Curry Sauce

Okay, let me tell you about this sauce - because if you keep one thing in your fridge that instantly makes dinner feel handled, let it be this mango coconut curry sauce.

This is one of those recipes that quietly becomes a staple. You make it once, spoon it over something simple like rice or roasted veggies, and suddenly dinner feels intentional. Like you planned ahead. Like you know what you’re doing. (Even if you absolutely did not.)

It’s creamy, lightly sweet, warmly spiced, and incredibly versatile. The mango adds just enough natural sweetness, the coconut milk makes it rich and cozy, and the curry spices bring everything together without being overpowering.

This is the kind of sauce that makes people ask, “Wait… what’s in this?” - which is always a good sign.

Why I Love Having a Go-To Sauce Like This

If you’re anything like me, the hardest part of cooking isn’t the actual cooking - it’s deciding what to make.

That’s why I love recipes like this mango coconut curry sauce. It removes the guesswork.

When you already have:

• rice cooked

• veggies roasted

• tofu, chickpeas, shrimp, or chicken ready

…this sauce turns those basics into a real meal.

It’s also one of those recipes that works whether you’re cooking just for yourself or feeding other people. It feels special without being complicated, which is kind of my favorite category of food.

Ingredients You’ll Need

• mango

• full-fat coconut milk

• olive oil or neutral oil

• lime juice

• curry powder

• fresh ginger or ground ginger

• salt

• honey or maple syrup

• cayenne or chili flakes

How to Make Mango Coconut Curry Sauce

Step 1: In a blender or food processor, combine mango, coconut milk, oil, lime juice, curry powder, ginger, and salt.

Step 2: Blend until smooth and creamy.

Step 3: Taste and adjust seasoning.

Step 4: Add honey/maple syrup for more sweetness, lime juice for brightness, or cayenne if you want a spicy kick.

Step 5: 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.

The Flavor Vibe (So You Know What You’re Getting)

Let’s talk expectations for a second.

This sauce is:

• Creamy from coconut milk

• Lightly sweet from mango

• Warm and savory from curry spices

• Balanced, not spicy-hot (unless you want it to be)

It’s not overly sweet, and it’s not aggressively spicy. It’s smooth, cozy, and adaptable - which makes it perfect for weeknights.

If you’re nervous about curry flavors, this is a great place to start. The mango and coconut mellow everything out beautifully.

What to Serve This Sauce With

This is where the fun really starts.

This mango coconut curry sauce is amazing with:

• Rice or coconut rice

• Roasted vegetables

• Chickpeas or lentils

• Grilled or baked chicken

• Shrimp

• Tofu or tempeh

You can also use it as:

• A drizzle for grain bowls

• A simmer sauce for quick curries

• A creamy base for veggie-packed meals

It’s one of those sauces that makes leftovers exciting again.

Make It Your Own

A few easy ways to customize:

• Add red curry paste for more heat

• Thin with broth for a pourable sauce

• Add cilantro at the end for freshness

There’s no wrong way to do this - taste as you go and trust yourself.

Why Recipes Like This Matter

I truly believe that having a few reliable sauces like this changes how cooking feels.

When you know you can throw something together quickly - without stress, without overthinking - dinner becomes less of a chore and more of a rhythm.

Before You Go…

If you loved this mango coconut curry sauce and want more easy, comforting dinners like this already planned out for you, I share a full month of dinner recipes inside my $9/month dinner subscription.

No complicated ingredients. No overwhelm. Just cozy, reliable dinners that make cooking feel doable again.

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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.