Mango-Coconut Lime Sauce

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Diana Opoti (@dianaopotieats)

A quick and flavorful sauce made with mango, coconut milk, and lime, perfect for pairing with rice, vegetables, chicken, or fish.

Prep Time
10min
Cook Time
5min
Total Time
15min
Mango-Coconut Lime Sauce recipe

Ingredients

4 Servings
(1 serving = 1/4 cup)
  • 1piece
    large mango (semi-sour, just ripened)
  • 1cup
    coconut milk
  • 1piece
    medium red onion
  • 2
    cloves garlic
  • 1
    knob ginger
  • 2
    habanero chillies (optional)
  • 2tbsp
    fresh lemon juice
  • 1tsp
    dried oregano
  • 1dash
    salt
  • 1dash
    pepper

How to make Mango-Coconut Lime Sauce

  1. Thoroughly wash the mango peel as it is used in the recipe.

  2. Combine mango, coconut milk, red onion, garlic, ginger, habanero chillies, lemon juice, oregano, salt, and pepper in a blender.

    Step 1.1: Combine mango, coconut milk, red onion, garlic, ginger, habanero chillies, lemon juice, oregano, salt, and pepper in a blender
  3. Blitz together until smooth.

    Step 1.1: Blitz together until smooth
  4. For an extra punch, add the sauce to a pan with butter, onion, and garlic.

    Step 1.1: For an extra punch, add the sauce to a pan with butter, onion, and garlic
  5. Simmer gently for 3 minutes on low heat before pouring over rice and pan-fried fish fillets.

    Step 1.1: Simmer gently for 3 minutes on low heat before pouring over rice and pan-fried fish fillets

Tips & Tricks

  1. Allow the sauce to rest for 15 minutes or more for deeper flavors.

  2. Store in a clean jar and refrigerate for a maximum of 3 days.

  3. The sauce can be used without further cooking.

FAQS

  1. How do I make Mango-Coconut Lime Sauce step by step?

    To make Mango-Coconut Lime Sauce, start by thoroughly washing the mango peel. Then, combine a large semi-sour mango, 1 cup of coconut milk, a medium red onion, 2 cloves of garlic, a knob of ginger, 2 habanero chillies (if you like it spicy), 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, and a dash of salt and pepper in a blender. Blitz until smooth. For added flavor, you can heat the sauce in a pan with butter, onion, and garlic for 3 minutes on low heat before serving it over rice or pan-fried fish fillets.

  2. Is Mango-Coconut Lime Sauce suitable for vegan diets?

    Yes, Mango-Coconut Lime Sauce is suitable for vegan diets as it contains no animal products. The main ingredients are mango, coconut milk, and vegetables, making it a delicious and plant-based option for those following a vegan lifestyle.

  3. What can I substitute for coconut milk in this sauce?

    If you need a substitute for coconut milk in the Mango-Coconut Lime Sauce, you can use almond milk or cashew cream for a similar creamy texture. However, keep in mind that these alternatives will alter the flavor slightly, so you may want to add a bit of coconut extract to mimic the coconut taste.

  4. How should I store leftover Mango-Coconut Lime Sauce?

    To store leftover Mango-Coconut Lime Sauce, place it in an airtight container and refrigerate. It should stay fresh for up to 3 days. If you want to keep it longer, you can freeze the sauce in ice cube trays and transfer the cubes to a freezer bag for up to 2 months. Just thaw and reheat before serving.

  5. What dishes pair well with Mango-Coconut Lime Sauce?

    Mango-Coconut Lime Sauce pairs wonderfully with a variety of dishes. It's perfect over rice, grilled vegetables, chicken, or fish. You can also use it as a dipping sauce for spring rolls or drizzled over tacos for a tropical twist. The sauce's sweet and tangy flavor complements many savory dishes beautifully.

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Diana Opoti

(@dianaopotieats)

Self taught cook making restaurant style food. ...

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