This smooth mango coulis is bright, naturally sweet and ready in just 10 minutes. Made with only a couple of ingredients, it’s the easiest way to elevate desserts from simple to stunning.
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There’s something memorable about a drizzle of a perfectly smooth Mango Coulis across a plated dessert. I learned this technique in culinary school, and it instantly became a go-to addition to different desserts. This mango version is one I come back to again and again because it’s effortless, elegant and packed with fresh flavor.
If you’re planning a full dessert spread, this pairs beautifully with my Coconut Panna Cotta or spooned over simple Vanilla Pound Cake for an easy upgrade.
What is a Coulis?
A coulis is a smooth, strained sauce made from puréed fruits or vegetables. In desserts, fruit coulis is most common and is used to add color, flavor and a refined presentation. It’s typically blended until silky and sometimes strained for an ultra-smooth texture.
Why This Recipe Works
- Uses minimal ingredients for pure mango flavor.
- Naturally sweet with no added sugar needed.
- Blends in minutes for a quick, elegant finish.
- Versatile for desserts, breakfast and plating.
Ingredients
- 2 mangos (peeled and diced, approximately 2 cups)
- 3 tablespoons orange juice
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Peel and dice the mango into chunks, discarding the pit.
Create!
Add the mango and orange juice to a blender or food processor. Blend until completely smooth and lump-free.
For a restaurant-quality finish, pass the coulis through a fine mesh sieve.
Present!
Drizzle, spoon or plate as desired.
Tips and Techniques
- Use ripe mangoes for the best natural sweetness and smooth texture.
- If your mango is slightly tart, add a teaspoon of honey or sugar.
- For a thinner consistency, add more orange juice one teaspoon at a time.
- For an ultra-smooth sauce, always strain before serving.
- Chill before serving for a thicker texture.
Storage
Store mango coulis in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in small portions or ice cube trays for up to 2 months. Thaw in the refrigerator before using.
Variations
- Lime Mango Coulis: Swap orange juice for fresh lime juice for a brighter flavor.
- Spiced Mango Coulis: Add a pinch of chili powder or cayenne for heat.
- Vanilla Mango Coulis: Blend in a splash of vanilla extract for a dessert-forward twist.
- Mixed Fruit Coulis: Combine mango with pineapple or passion fruit.
Frequently Asked Questions
Do I need to strain mango coulis?
No, but straining creates a smoother, more professional texture.
Can I use frozen mango?
Yes, just thaw it completely before blending.
Is mango coulis the same as puree?
They are similar, but coulis is typically smoother and sometimes strained.
How do I thicken mango coulis?
Use less liquid or chill it to naturally thicken.
Can I make this ahead of time?
Yes, it stores well and can be made a few days in advance.
What can I serve mango coulis with?
Cheesecake, pancakes, waffles, ice cream, yogurt or plated desserts.
More Fruit Sauce Recipes
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Mango Coulis
Ingredients
- 2 mangos peeled and diced, approximately 2 cups
- 3 tablespoons orange juice
Instructions
- Add the mango and orange juice to a blender or food processor. Blend until completely smooth and lump-free.2 mangos, 3 tablespoons orange juice
- For a restaurant-quality finish, pass the coulis through a fine mesh sieve.
- Drizzle, spoon or plate as desired.
Notes
- Use ripe mangoes for the best natural sweetness and smooth texture.
- If your mango is slightly tart, add a teaspoon of honey or sugar.
- For a thinner consistency, add more orange juice one teaspoon at a time.
- For an ultra-smooth sauce, always strain before serving.
- Chill before serving for a thicker texture.
Nutrition
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