Mango Remoulade
This homemade remoulade sauce is full of tangy flavor and features the fresh taste of mangos! In just 5 minutes, you will have a versatile, exotic, tropical, and delicious sauce. Pair this mango sauce with seafood, use it as a spread, or even thin it and use it for a salad dressing.
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Mango Remoulade is simple, quick, and full of flavor. This sauce uses a mayonnaise base blended together with fresh mango, bold capers, lemon juice, and honey. All of this together proves to make a tasty sauce.
You can easily tweak this to find the perfect taste for you. All you need to do is blend in some worcestershire sauce, black pepper, Dijon mustard, or hot sauce to mix it up. The natural flavor of mango goes well with heat, sweetness, and tanginess!
Dice up some red onion or bell pepper to add in to this Mango Remoulade. This will give it a texture similar to sweet pickle relish which goes great on fish tacos!
Why You’ll Love this Recipe:
Unique Flavor Profile: The natural sweetness of ripe mango is balanced by the tangy brightness of lemon juice and the creamy texture of mayonnaise, while capers add a delightful burst of briny flavor.
Versatile Use: It’s perfect as a dip for seafood or fried appetizers, a spread on sandwiches, or even as a zesty salad dressing when thinned out.
Easy & Quick: With minimal prep and no cooking required, it’s an excellent choice for weeknight meals or when entertaining guests.
Customizable: The recipe invites adjustments—whether you crave extra tang, more sweetness, or even a pinch of spice—so you can make it exactly to your taste.
Ingredients to Make Mango Remoulade:
- ripe mangos. Look for a mango that yields slightly to gentle pressure. A well-ripened mango ensures a naturally sweet and smooth puree.
- mayonnaise. Provides creaminess and richness. Use our homemade recipe for a wholesome, healthy version.
- capers. These add a briny, tangy contrast. If you prefer a milder taste, give them a quick rinse to reduce some of their saltiness.
- lemon juice. Essential for brightening the flavors and cutting through the richness. Freshly squeezed is best.
- honey. Enhances the natural sweetness of the mango and balances the acidity. Feel free to adjust the quantity based on your preferred level of sweetness.
How to Make Mango Remoulade:
- In a food processor or blender, add the cubed mango, mayonnaise, lemon juice, and honey. Blend until smooth and creamy.
- Add the capers to the mango mixture. Pulse briefly, just enough to incorporate and slightly break them up, maintaining a bit of texture.
- Taste the remoulade and adjust seasoning if needed. For more tang, add an extra squeeze of lemon juice; for more sweetness, add a touch more honey.
- Transfer the remoulade to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
Recipe Notes & Tips:
- Blending Technique: Start by blending the mango, mayonnaise, lemon juice, and honey until smooth. When you add the capers, pulse briefly to retain some of their texture rather than fully pureeing them.
- Taste & Adjust: Always taste before serving. If you need more zing, a bit more lemon juice works wonders; for extra sweetness, add a touch more honey.
- Chilling is Key: Allowing the sauce to sit in the refrigerator for at least 30 minutes helps meld the flavors beautifully.
- Serving Ideas: Experiment by stirring in fresh herbs like dill, chives, or even a pinch of cayenne pepper for an extra kick.
- Spicy Version: For a spicier twist, add a pinch of cayenne pepper or a splash of hot sauce.
- Adjusting Consistency: If the sauce is too thick, thin it out with a tablespoon of water or additional lemon juice.
Serving Suggestions:
How to Store:
- Refrigeration: Transfer your Mango Remoulade to an airtight container and refrigerate.
- Shelf Life: It will keep well for 2–3 days. Give it a stir before serving as slight separation can occur.
- Freezing: Freezing isn’t recommended because it may affect the creamy texture of the sauce.
FAQs:
Absolutely. Other tropical fruits like papaya or even peaches can be used for a different twist, though the flavor will vary.
If you’re not a fan of their strong taste, reduce the amount or try substituting with finely chopped green olives.
Yes! Prepare it ahead and refrigerate for at least 30 minutes; it can be stored in the fridge for up to 2–3 days.
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Mango Remoulade
Ingredients
- 1 ripe mango, cubed
- 1 cup mayonnaise
- 3 tablespoons capers
- 2 tablespoons lemon juice
- 2 tablespoons honey
Instructions
- In a food processor or blender, add the cubed mango, mayonnaise, lemon juice, and honey. Blend until smooth and creamy.
- Add the capers to the mango mixture. Pulse briefly, just enough to incorporate and slightly break them up, maintaining a bit of texture.
- Taste the remoulade and adjust seasoning if needed. For more tang, add an extra squeeze of lemon juice; for more sweetness, add a touch more honey.
- Transfer the remoulade to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
Nutrition
Notes
-
- Blending Technique: Start by blending the mango, mayonnaise, lemon juice, and honey until smooth. When you add the capers, pulse briefly to retain some of their texture rather than fully pureeing them.
- Taste & Adjust: Always taste before serving. If you need more zing, a bit more lemon juice works wonders; for extra sweetness, add a touch more honey.
- Chilling is Key: Allowing the sauce to sit in the refrigerator for at least 30 minutes helps meld the flavors beautifully.
- Serving Ideas: Experiment by stirring in fresh herbs like dill, chives, or even a pinch of cayenne pepper for an extra kick.
- Spicy Version: For a spicier twist, add a pinch of cayenne pepper or a splash of hot sauce.
- Adjusting Consistency: If the sauce is too thick, thin it out with a tablespoon of water or additional lemon juice.
DID YOU MAKE THIS RECIPE?
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Very tasty and easy but I used 1/2 of a large mango -like 1/2c so would be good to know the volume of the main ingredient. I added 1/2 mayo and fat free Greek yogurt and then just 1 tbsp of capers, honey and lemon just plus a few drops or Sriracha and it was excellent. Recommend adding things gradually and taste testing.
Fantastic! My daughter and I have been craving a mango remoulade since we had it in Maui almost a decade ago. This recipe is amazing and we are already imagining where to use this remoulade next, you are not kidding when you say it can go with just about any dish. Thank you!
Hi! Thank you for the feedback! I’m so happy you enjoyed the recipe:) It’s a favorite in our house too!
Tried this with the fish tacos and it was DELICIOUS! Will definitely make again
What do you suggest as the underlying protein for this?
Hi Alex – this recipe is a homemade version of a mango remoulade used for fish tacos at a restaurant I worked in back in the day. So, it’s perfect for anything fishy, although we’d also dip fries in it. So, it’s actually good with pretty much anything:)
Oh my gosh are you write about this recipe!!!
It is the most wonderful taste and it is going to be the perfect topping for my pecan crusted red snapper dish tonight from my family.
Hope it turned out good for you!:)