This mango coulis is my quick solution for when I want something bright and sweet to finish desserts, breakfasts, or chilled creams. I first developed this version on a hectic summer afternoon when two ripe mangoes were about to go soft and I did not want them to be wasted. The result was a sauce with intense fresh mango flavor, smooth texture, and a balance of sweetness and acidity that elevated everything from vanilla ice cream to simple ricotta toast. It became one of those go to elements in my kitchen that I make in batches and keep in the refrigerator for days.

The technique is simple and forgiving. The mango is softened gently on the stove with a touch of sugar and a little fresh lemon juice. A brief simmer concentrates the fruit while preserving bright flavor, and a quick blitz with an immersion blender yields a silky finish. Because the ingredient list is short you can taste as you go and adjust the final sweetness and brightness. This is exactly the kind of recipe that makes busy weeknights feel just a little more special when you add it to a bowl of yogurt or a slice of pound cake.

Ingredients

• Chopped ripe mango: Use about 3 cups of chopped mango which is roughly two large ripe mangoes. Choose fragrant fruit with sweet aroma and some give to the touch. Varieties like Ataulfo or Tommy Atkins both work well. If using frozen mango use thawed chunks for even cooking.
• Granulated sugar: I recommend 2 1/2 tablespoons of white granulated sugar. This amount balances the natural tartness of mango without overpowering the fruit. If your mangoes are very sweet you can reduce it slightly.
• Fresh lemon juice: Use 1 to 2 tablespoons of lemon juice to taste. The citrus brightens the sauce and lifts the flavor. Freshly squeezed is best for clarity and freshness.

Instructions

Prepare the fruit:Peel and chop ripe mango flesh until you have about 3 cups of evenly sized pieces. Uniform pieces heat more evenly. If you prefer, measure by weight and use about 1.1 pounds of mango. Inspect the fruit for fibrous strands and trim away any tough portions for a smoother puree. Set aside.Combine and heat:Place the chopped mango, 2 1/2 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice into a medium saucepan. Stir gently to combine. Heat over medium heat until the mixture comes to a light simmer. Stir occasionally to prevent sticking. Once simmering reduce the heat to medium low to maintain a gentle simmer.Simmer to concentrate:Continue to simmer for 6 to 10 minutes, stirring occasionally. You are looking for the mango to soften fully and the mixture to reduce slightly. If you prefer a thicker final coulis simmer a few minutes longer. Keep the heat moderate so the fruit does not burn. The sauce will thicken further as it cools.Blend until smooth:Remove the pan from the heat and allow the contents to cool for a minute. Use an immersion blender to process the mixture to a smooth puree. Tilt the pan slightly to keep the blade fully submerged and blend until silky. If you do not have an immersion blender allow the mixture to cool and transfer carefully to a countertop blender or food processor in batches. For the silkiest finish pass the puree through a fine mesh sieve using a spatula.Adjust and chill:Taste and adjust sweetness with a little more sugar if needed while the mixture is still warm. If the sauce is too thick stir in a teaspoon or two of water or lemon juice. Cool to room temperature then refrigerate. The coulis keeps well for 3 to 4 days in a sealed container.

Storage Tips

Store cooled coulis in a clean glass jar with a tight lid. In the refrigerator it will keep its best quality for three to four days. For longer storage pour into freezer safe containers or ice cube trays and freeze. Once frozen transfer the cubes to a resealable bag and use within three months. Thaw overnight in the refrigerator or defrost gently in a small saucepan over low heat. Avoid repeated freezing and thawing which degrades the texture. Label containers with the date so you can track freshness.

Ingredient Substitutions

If fresh mango is not available use frozen mango chunks. Thaw them slightly then proceed with the same method but shorten the initial simmer because frozen fruit releases more juice. Replace granulated sugar with light brown sugar for a deeper note or use honey or maple syrup for a floral twist though these alter flavor. For citrus, fresh lime juice is a perfect substitute for lemon and pairs especially well with tropical presentations. For a spiced variation add a strip of ginger while simmering and remove before blending.

Serving Suggestions

Spoon the coulis over vanilla ice cream, cheesecake, panna cotta, or plain yogurt. Use it as a drizzle for pancakes and waffles or folded into whipped cream for fruit tarts. For an elegant finish, pair with coconut panna cotta and toasted coconut flakes or serve alongside grilled pound cake with a sprinkle of toasted pistachios. The bright color also makes it an attractive garnish for plated desserts.

Cultural Background

The term coulis comes from classic French technique for a strained sauce made from pureed fruit or vegetables. Fruit coulis became popular as a simple, concentrated way to add bright flavor to desserts without heavy creams. Mango, though tropical in origin, integrates seamlessly into this tradition thanks to its bold aroma and velvety flesh. Chefs often use fruit coulis to create striking contrasts of color and flavor on dessert plates.

Seasonal Adaptations

In summer use perfectly ripe mangoes for maximum sweetness and fragrance. In cooler months, rely on frozen mango and increase the lemon slightly to brighten the flavor. For autumn try incorporating a small amount of pear or apple for more body. At the holidays add a pinch of cardamom or a strip of orange zest during simmering for festive warmth. The method remains the same so the sauce can be adapted to seasonal fruit combinations.

Meal Prep Tips

Make a double batch and freeze the excess in tablespoon sized portions or ice cube trays. Keep a jar in the refrigerator during the week for a quick dessert finish or breakfast topper. If using for meal prep bowls portion the coulis into small containers to keep fruit sauces from soaking into granola or pastries. For large gatherings prepare the sauce ahead and bring to room temperature before serving or reheat gently in a small saucepan.

This simple mango sauce is versatile, foolproof, and reliably delicious. Try it on multiple dishes this week and make it your secret shortcut to bright, fruity flavor.