Mango Hot Mustard Sauce

Preparation info

  • Difficulty


  • makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • ½ cup pureed ripe mango (from 1 medium mango) or canned
  • ¼ cup fresh tangerine or orange juice
  • ¾ teaspoon Chinese hot mustard powder, or to taste
  • 2 teaspoons fresh lime juice
  • 2 teaspoons seasoned rice vinegar
  • 2 tablespoons dry white wine
  • 1 tablespoon canola or other neutral flavored oil
  • Salt to taste


Combine the mango, tangerine juice, mustard powder, lime juice, vinegar, and wine in a blender and pulse 3 or 4 times to puree and combine. Add the canola oil and pulse 3 or 4 times more to make a smooth sauce. Season with salt. Set the sauce aside for at least 2 hours while the flavors marry and build. The sauce can be warmed gently, but do not simmer or boil. Store covered in the refrigerator for up to 3 days.