Last updated on May 29th, 2020
Mango mustard dipping sauce. 5 minutes & 8 ingredients are all you need to make this magic sauce. This is a super creamy dipping sauce perfect for crispy snacks! Best part is, it is low cal :), no mayo or sour cream needed here. It is vegan and gluten free!
Mango and mustard are not a new combination for us. Mango kasundi or aam kasundi is a sauce made with these two ingredients from Bengali cuisine. While raw mango is used there, here we are using ripe mangoes in our sauce.
I tasted this super amazing sauce at a friend’s last year but mango season had already passed before I could try. So when I got my hands on ripe mango this year, I made this sauce without missing 🙂
The pungency of mustard is so well balanced by sweet mangoes. Here I have used only regular mustard as kasundi or yellow mustard was not available.
If you have yellow or dijon mustard do use that in this recipe for a more delicate flavor.
Unlike many recipes available online, this is a vegan and low cal mango mustard dipping sauce. Yes we are not using mayo or sour cream here.
Of course there are cashews but we are using 6 cashews in total for a good 2 cups sauce. If you want you can leave it out too, but cashews lend such a creamy texture to this sauce.
So what I have I used instead of mayo or sour cream you ask? Our good old coconut milk 🙂 I used super thick almost like cream coconut milk and it held up so beautifully in this sauce.
Mango and coconut, more tropical goodness that you cannot resist. Do try this delicious thing when we have best sweet mangoes out there.
This Mango Mustard Dipping Sauce Is
Simply delicious, seriously!
5 minutes, 6 ingredients and a blender recipe
Vegan, gluten free & low cal
Good for dipping almost anything, check out my ideas at the end of the recipe.
One more way to enjoy mangoes and that’s what counts 🙂
Though it is a very simple recipe with only 8 ingredients, this dipping sauce has such a lovely texture, yummy taste with unmistakable flavor.
The flavor of mustard and mango pairs up so well and there are jalapenos for heat. I luckily had some fresh jalapenos and used them. If you do not have, you can easily use any variety of green chilies.
If you have coconut cream you can use it here. It will make creamier sauce than using coconut milk. I have however used chilled thick coconut milk only.
I like to add few cashews in recipes that call for a smooth sauce or gravy. Adding cashews lend a wonderful silky texture and also slight nutty sweet taste which is very good in this sauce.
For lower cal option you can use blanched almonds but the texture wouldn’t be as smooth. Instead of adding any nuts you can simply increase the quantity of coconut milk by another 2 tablespoons.
Use ripe and sweet mango that are less fibrous. You do not want fibrous pulps in your sauce. If fresh mangoes are not an option, use tinned mango pulp, make sure it is unsweetened.
Finally I have used a dash of grated fresh turmeric and it added to flavor and taste greatly.
So now that you have all the tips and ingredients let’s get into the mango mustard dipping sauce recipe.
Step By Step Method
Dry roast mustard seeds for 2 minutes in a small pan until the seeds burst here and there.
To a blender jar or mixer grinder jar add mango pulp or chopped mangoes, sugar, chopped jalapeno, salt and olive oil. Blend once. Add coconut milk and blend again.
Add grated turmeric and blend to a very smooth sauce. I added it at last as I forgot. You can add along with other ingredients itself.
Remove to a clean jar and store mango mustard dipping sauce in refrigerator.
Shelf Life & Serving Suggestions
This sauce keeps well for a week in refrigerator. I would not store it for long a it has coconut.
You can serve this mango mustard dipping sauce with almost anything you fancy. few things I suggest are
- tortilla chips
- bread fingers
- spread on toast
- BBQ meat or veggies
Mango Mustard Dipping Sauce
- 1.5 cups mango puree or pulp
- 2 tablespoons black or yellow mustard seeds or use sauce if you prefer
- 1/5 cup coconut cream or thick coconut milk
- 6 whole cashews
- 1 jalapeno increase to 2 for spicier sauce
- 2 tablespoons sugar or maple
- salt to taste
- 2 teaspoons olive oil
- Dry roast mustard seeds for 2 minutes in a small pan until the seeds burst here and there.
- To a blender jar or mixer grinder jar add mango pulp or chopped mangoes, sugar, chopped jalapeno, salt and olive oil. Blend once. Add coconut milk and blend again
- Add grated turmeric and blend to a very smooth sauce. I added it at last as I forgot. You can add along with other ingredients itself.
- Remove to a clean jar and store in refrigerator.
- This sauce keeps well for a week in refrigerator. I would not store it for long a it has coconut.
- You can serve this mango mustard dipping sauce with tortilla chips, crackers etc.