Mango Sauce

Name: Mango Sauce
Total time: 45 min
Ingredients: 1 teaspoon ground culantro/bandhania/coriander (optional); 1 teaspoon ground culantro/bandhania/coriander (optional); ¼ teaspoon ground turmeric; 2 teaspoons amchar masala, or use 1 teaspoon garam masala and 1 teaspoon ground cumin/jeera; 1 teaspoon ground culantro/bandhania/coriander (optional); ½ teaspoon sea salt; 120 g/4¼ oz/⅔ cup soft dark brown sugar or sweetener of choice (such as maple, date or rice syrup); 2 teaspoons amchar masala, or use 1 teaspoon garam masala and 1 teaspoon ground cumin/jeera; 2 teaspoons amchar masala, or use 1 teaspoon garam masala and 1 teaspoon ground cumin/jeera; 2 teaspoons amchar masala, or use 1 teaspoon garam masala and 1 teaspoon ground cumin/jeera; 120 g/4¼ oz/⅔ cup soft dark brown sugar or sweetener of choice (such as maple, date or rice syrup); 120 g/4¼ oz/⅔ cup soft dark brown sugar or sweetener of choice (such as maple, date or rice syrup); 120 g/4¼ oz/⅔ cup soft dark brown sugar or sweetener of choice (such as maple, date or rice syrup); 120 g/4¼ oz/⅔ cup soft dark brown sugar or sweetener of choice (such as maple, date or rice syrup); 2 raw firm green mangoes; ¼–1 red Scotch bonnet chilli (see Scotch bonnet for Newbies); ¼–1 red Scotch bonnet chilli (see Scotch bonnet for Newbies); About 950 ml/32 fl oz/4 cups water (you may need a little more); 2 teaspoons cumin/jeera seeds; 2 teaspoons cumin/jeera seeds; 1–2 cloves garlic

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

2 teaspoons cumin/jeera seeds
1–2 cloves garlic
2

Sauce
Gluten-free
Vegan

Method

Toast the cumin seeds in a dry frying pan on a medium heat for 2 minutes. Meanwhile, finely slice your garlic. Set both aside.
Chop through each mango down the middle making sure to halve the pit/seed. Chop it again into a few more pieces, keeping the pit/seed as part of the pieces.
Finely slice your Scotch bonnet. I keep the seeds for a hotter sauce