Mango Coulis
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  • Makes about 1 1/2 cups


  • 3 ripe mangoes (each about 3/4 pound)
  • 2 tablespoons fresh lime juice, or to taste
  • 1 tablespoon superfine sugar, or to taste


Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.

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