Mango Mustard Seed Sauce

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This delicious fresh sauce is great with grilled white meats or fish. Thinned with additional juice or stock, it can become a dressing for savory salad greens. Fresh mango puree is my first choice, but you might find frozen puree if your market carries Hispanic foods, and canned puree is available in Indian groceries.


  • 2 tablespoons yellow or black mustard seeds
  • 1 cup fresh mango puree (from 2 ripe mangoes)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon finely minced garlic
  • ½ teaspoon fragrant curry powder
  • ½ cup or so fresh grapefruit juice
  • 2 teaspoons sherry vinegar
  • teaspoons hot pepper sesame oil
  • cup chopped ripe banana (optional)
  • 1 teaspoon honey, or to taste
  • Salt and freshly ground white pepper to taste


In a small, dry sauté pan over medium heat, toast the mustard seeds until they just begin to pop. Immediately cover the pan (so they don’t pop out) and remove from the heat. Combine all the ingredients except the salt and pepper in a blender or food processor and blend to produce a smooth sauce. Taste and season with salt and pepper. Store covered in the refrigerator for up to 3 days.