📝 About This Recipe
This vibrant Mango Coulis is the ultimate liquid gold of the dessert world, offering a concentrated burst of tropical sunshine in every spoonful. By gently simmering ripe, honeyed mangoes with a touch of citrus and aromatic ginger, we transform the fruit into a silky, sophisticated sauce that balances natural sweetness with a bright acidity. It is an essential, versatile condiment that elevates everything from a simple bowl of vanilla bean ice cream to a complex white chocolate cheesecake.
🥗 Ingredients
Fruit Base
- 3 large Ripe Mangoes (peeled, pitted, and cubed (approx. 4 cups))
- 1/3 cup Granulated Sugar (adjust based on the sweetness of the fruit)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 teaspoon Lime Zest (finely grated)
Aromatics and Liquids
- 1/4 cup Water (filtered)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1/2 teaspoon Pure Vanilla Extract (high quality)
- 1 pinch Sea Salt (to enhance flavors)
Optional Finishing Touches
- 1 tablespoon Grand Marnier or Orange Liqueur (optional for a sophisticated depth)
- 2-3 sprigs Fresh Mint Leaves (for infusing during the simmer)
👨🍳 Instructions
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1
Select the ripest mangoes available; they should feel heavy for their size and give slightly when pressed. Peel the mangoes and cut the flesh away from the large flat pit in the center.
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2
Dice the mango flesh into 1-inch cubes. Don't worry about perfect shapes, as they will be blended later.
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3
In a medium stainless steel saucepan over medium heat, combine the diced mango, granulated sugar, water, and pinch of sea salt.
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4
Stir in the freshly grated ginger and the lime zest. If you are using the optional mint sprigs for a herbal note, add them to the pot now.
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5
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low to prevent scorching the sugars.
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6
Cook the mixture for 8 to 10 minutes, stirring occasionally with a heat-resistant spatula. The mango should become very soft and the liquid should slightly thicken into a light syrup.
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7
Remove the saucepan from the heat. If you added mint sprigs, remove and discard them at this stage.
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8
Stir in the fresh lime juice, vanilla extract, and the optional Grand Marnier. Adding these at the end preserves their bright, volatile aromas.
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9
Transfer the warm mixture into a high-speed blender or food processor. Secure the lid tightly, but remove the center cap to allow steam to escape, covering the hole with a folded kitchen towel.
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10
Blend on high speed for 1-2 minutes until the mixture is completely smooth and glossy.
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11
For a professional, restaurant-quality finish, pour the puree through a fine-mesh sieve into a clean bowl. Use the back of a spoon to push the liquid through, discarding any fibrous bits from the mango.
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12
Taste the coulis. If it is too tart, add a teaspoon of honey or agave; if too sweet, add another squeeze of lime juice.
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13
Allow the coulis to cool to room temperature, then cover and refrigerate for at least 2 hours before serving. It will thicken slightly as it chills.
💡 Chef's Tips
Always use a fine-mesh strainer; even the best mangoes have small fibers that can ruin the silky texture of a true coulis. If your mangoes are exceptionally sweet, reduce the sugar by half and rely on the fruit's natural fructose. To prevent a skin from forming while cooling, place a piece of plastic wrap directly on the surface of the sauce. If the coulis is too thick after chilling, whisk in a teaspoon of water or orange juice at a time until the desired consistency is reached. This sauce freezes beautifully! Pour into ice cube trays for easy portioning and thaw as needed for up to 3 months.
🍽️ Serving Suggestions
Drizzle over a classic New York Cheesecake for a tropical contrast to the creamy density. Swirl into Greek yogurt or chia seed pudding for a vibrant and healthy breakfast treat. Serve as a base for a fruit soup, topped with fresh berries and a dollop of creme fraiche. Use as a decorative plate garnish for seafood dishes, specifically seared scallops or coconut shrimp. Pair with a glass of chilled Moscato d'Asti or a light Prosecco to complement the fruity notes.