Mango Sauce..........With Any Meal

Greek yogurt and mango sauce is so satisfying you will want to add this to your list of favourite snack. You should try slicing a mango into your morning oatmeal........delicious.

Mangoes are a sweet and juicy tropical fruit is excellent source of Vitamin A and C is packed with fiber. You can peel and eat them just as they are (that's my favourite way), mangoes are extremely versatile.

You can cut them up and freeze them, dehydrate them and make trail mix, make mango chutney, kebobs, upside down cake, add to your meat dishes, salads or desserts.Basically anything you can think of you can add mango to.

Mangoes are India's gift to the world, India is the leading producer and over a thousand varieties. Virtually none is exported as India consumes the entire crop.

In reality, the mango, is a relative of the cashew and pistachio, originated northeast India around the fifth Century B.C. And was cultivated over 4,000 years ago. Buddhist monks introduced the mango to Malaysia and southeast Asia.

Persian traders took the fruit to the Middle East and Africa and from there Portuguese brought it to the Philippines in the 1600s and to Brazil and the West Indies in the 1700s. By 1833 mango cultivators arrived in Florida.

A word of caution, though: with sweet fruit such as mango, portion control is key.“One half of a small mango is a serving size” even fruit has calories.

A 300g mango contains 135 calories, 1 protein, 4g fiber, 1g fat, 35g carbohydrates, and like a banana is a good source of potassium.

In India the mango tree is a symbol of desire, love, friendship and plenty.

This sauce is easy and quick to make, you can make it the night before using, it can be used over dessert of any meats or as a dipping sauce.


  • 2 mangoes or 20 oz frozen mangoes thawed
  • ½ cup agave nectar or honey
  • ½ cup orange juice

    In a blender, combine all ingredients and process until completely smooth.Add additional orange juice, if needed, to make a thick but pourable sauce.

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