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Mango mustard dipping sauce
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5 from 1 vote

Mango Mustard Dipping Sauce

Mango mustard dipping sauce. 5 minutes & 6 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!
Prep Time5 mins
Cook Time2 mins
Course: condiment, sauce
Cuisine: continental
Servings: 2 cups
Calories: 176kcal
Author: Harini


  • 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.


  1. This sauce keeps well for a week in refrigerator. I would not store it for long a it has coconut.
  2. You can serve this mango mustard dipping sauce with tortilla chips, crackers etc.


Serving: 2cups | Calories: 176kcal