Just 2 ingredients to make this sweet mango sushi sauce, which is also perfect for use in desserts! Pureed to a creamy consistency without any cooking needed!

Close-up of a spoonful of mango sushi dessert sauce looking creamy and tasty, taken from above.

Why You Will Love This Recipe

🥭 Fresh Ingredients: Made with fresh mango for a bright, fruity taste.
💫 No-Cook and 1-Ingredient
🕒 Quick: This super easy mango sauce is done in just 5 minutes!
🍽️ Versatile: Great not just on sushi, but also as a dip, salad dressing. and also in dessert!
🌱 Vegan: Completely plant-based and also gluten-free!

Ingredients / What is Mango Sauce Made Of?

Ripe Mango: The star ingredient, giving that natural sweetness and tropical bliss!
- Feel free to use frozen mangoes. Just be sure to thaw them completely before blending!
Water: Helps blend the mango into a smooth and creamy sauce.

A mango and a small pinch bowl containing water on a white marbled background.

What Is the Sauce They Put on Sushi?

Sushi is often served with soy sauce, spicy mayo (aka Dynamite Sauce), eel sauce (which btw does NOT contain any eel and is 100% vegan), or ponzu sauce. Sushi is also often served with wasabi and pickled ginger on the side, adding that unique Japanese flavor into the mix!

Stirring mango coulis dessert sauce in a white ramekin on a bamboo coaster.

Step-by-step Instructions

Peel and cube the ripe mango. I like to cut the mango on two sides, then just use my knife to slice and make some kind of ‘square nets’ (pictures below). Afterwards, I just use a spoon to scoop them out!

And of course, cut out the sides since we’re not wasting any food here peeps! 😉

If this is still unclear to you, check this tutorial video by Home Insider on how to cut a mango easily!

A mango cut on the sides, leaving the mango core and two mango slices. — Cutting the side of the mango.

A mango sliced into cubes, and then peeled using a spoon. — Cutting the side of the mango.

Blend the mango and water in a small blender until smooth, about 30 to 60 seconds.

Adjust Water as needed, adding 1 Tablespoon at a time if it doesn’t blend or the sauce is too thick.

Mango cubes and water in a small blender. — Before blending

Sweet mango dessert sauce dripping from a spoon into a white ramekin on top of a bamboo coaster. — Before blending

That’s all! Enjoy your fresh, homemade mango sushi sauce!

Top Tips

Blender Size: Use a small blender so it can blend properly.
- If you only have a large blender, double or triple the recipe.
- I have not tried this recipe using a food processor or an immersion blender but as long as you have enough content inside, I think it should work.
Liquid Content: Mangoes vary in their moisture content, so start with 2 tablespoons of water and add more if needed.
Sweetness Level: If the sauce is too sweet (probably because the mango is very ripe), add 1/2 teaspoon of any vinegar (or fresh lemon/lime juice, but NOT balsamic vinegar) to balance the flavor.

Serving Suggestions (Savory)

As the name suggests, this recipe was initially developed for sushi! Drizzle it over this Mango Avocado Roll and this Kappa Maki (Cucumber Roll). This mango sauce would also pair well with my Shiitake Mushroom Sushi and my Kimchi Sushi Roll so give them a try!

Having said that, this sauce is also great for bowls (something like my Rainbow Poke Bowl), salads. Or use this as a mango dipping sauce, served with Adobo Potato Fries (or make your own spice mix), or tofu bites.

Serving Suggestions (Sweet)

I use this sauce for my super pretty but easy Mango Matcha Latte which I highly recommend you to try!

You can also add some to modify these Overnight Weetabix Cheesecake and Cakey Baked Oats recipes. Or pair it with my Coconut Mango Flax Seed Pudding or my Pineapple Carpaccio Dessert!

Sweet mango sushi sauce in a white ramekin with a spoon on top.

Storage, Meal Prep, and Freezing Instructions

Storage: Store your mango sushi sauce in an air-tight container in the fridge for up to 1 week. You might want to give it a quick stir as it might separate a little bit when stored.

Meal Prep: Any great meal prep requires…..a great sauce! Drizzle over bowls, salads, sushi, wraps/burgers, etc throughout your week!

Freezing: Pour it into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag. Thaw individual cubes in the refrigerator as needed. This keeps the sauce fresh for up to 3 months!

Note that the texture might change a bit but it should still be delicious!

FAQ

It’s probably just because your mangoes are not fully ripe yet. To ripen, just leave them at room temperature for a few days until they become softer and more fragrant. It’s okay that some clear, sticky juice comes out of the mango a little bit.

Another reason could also be just because the mango variety you bought is more sour than sweet.

Mango puree is made of blended ripe mangoes. Sometimes, a little water is added to achieve the desired consistency, like what I did in this sweet mango dessert sauce recipe!

This depends on who is making the puree. This recipe does NOT contain additional sugar, but it contains the natural sugar from the mangoes. So just double-check the label if you’re not sure, or of course, DIY your mango sauce!

Want More Sauces & Dips Recipes?

If you’re looking for more sushi sauces, try my Dynamite Sauce or my Yuzu Mayonnaise.

For more fruit coulis sauces, try my Raspberry Chipotle Sauce, which is really yummy when made into this Raspberry Cream Cheese Dip! Or check out my Cranberry Aioli!