Mango Coulis is a traditional American (from the USA) recipe for a classic dessert sauce or topping of a mango purée sweetened with sugar and acidified with lemon juice. The full recipe is presented here and I hope you enjoy this classic American version of: Mango Coulis.
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Mango Coulis is the perfect dessert sauce to bring a tropical flavor to your cheesecake, or ice cream topping, or even cakes and cupcakes filling.
A coulis, as the name suggests, is a French sweetened fruit purée typically intended as a dessert sauce. Tihs recipe, however, comes from the USA with versions from the Caribbean and West Africa (both Francophone and Anglophone) as well.
Ingredients:
500g ripe mangoes, peeled and diced
30g caster (superfine) sugar
1 tablespoon lemon juice
Method:
Combine the diced mangoes and sugar to a saucepan, and cook over medium heat for 10-15 minutes, frequently stirring with a wooden spoon or until the mangoes break down and soften as the sugar dissolves into it.
Use a stick (immersion) blender to purée the mangoes until smooth with no chunks remaining. You should have a nice and smooth mango compote.
Add the lemon juice and stir. Taste the mango coulis and adjust the sugar and lemon juice to taste.
Place the saucepan back on the heat and cook until the coulis come to a boil, reduce the heat and cook for a further 2 to 3 minutes.
Take off the heat and allow the mango coulis to cool completely then transfer into a sealed jar.
The coulis will Keep in the refrigerator for up to 1 week.
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