This Mango Remoulade is a creamy, sweet-and-tangy sauce made with ripe mango, mayonnaise, capers, lemon juice, and honey. It's a fresh twist on classic remoulade, offering bright fruit flavor balanced with savory depth.
A Quick Look at the Recipe
✅ Recipe Name: Mango Remoulade
🕒 Ready In: ~10 minutes (plus chilling time)
👪 Serves: 8 servings
🍽 Calories: ~150 per serving (estimated)
🥣 Main Ingredients: Mango, mayonnaise, capers, lemon juice, honey
📖 Dietary Info: Vegetarian; gluten-free
👌 Difficulty: Easy - blender sauce
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Blended until smooth with just a bit of texture from the capers, this mango remoulade pairs especially well with seafood, grilled chicken, shrimp, or as a dipping sauce for fries and vegetables. Made ahead and chilled, the flavors meld beautifully, making it an easy sauce to prep in advance.
If you enjoy bold, flavorful sauces like this, you might also like our Red Chili Sauce, Tzatziki Sauce, or Honey Mustard Dressing. These versatile condiments are simple to make and elevate everything from weeknight dinners to special meals.
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Why You'll Love this Mango Remoulade:
Sweet and Tangy Flavor: Ripe mango and honey add natural sweetness, while lemon juice and capers bring balance and brightness.
Creamy with Texture: Blending the sauce smooth and lightly pulsing the capers keeps it creamy with just a bit of texture.
Easy to Make Ahead: This remoulade comes together quickly and tastes even better after chilling, making it perfect for prep ahead meals.
Versatile Sauce: Use it as a dipping sauce, sandwich spread, or drizzle over seafood, chicken, or roasted vegetables.
Key Ingredients:
- 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 mayonnaise 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.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- No Honey Option: Swap the honey for maple syrup or agave to keep the remoulade lightly sweet with a similar consistency.
- Dairy-Free Option: Use a dairy-free mayonnaise to make the mango remoulade completely dairy-free.
- Extra Tang: Add an extra tablespoon of lemon juice if you prefer a sharper, more tangy remoulade.
- Spicy Version: Blend in a small amount of cayenne pepper, chili paste, or hot sauce for a subtle kick.
- Chunkier Texture: Pulse the mango briefly instead of fully blending if you prefer a thicker, more textured sauce.
How to Make Mango Remoulade:
- Add the cubed mango, mayonnaise, lemon juice, and honey to a food processor or blender. Blend until smooth and creamy.
- Add the capers and pulse briefly, just until they are incorporated and slightly broken up, leaving a bit of texture.
- Taste the mango remoulade and adjust as needed, adding more lemon juice for tang or honey for sweetness.
- Transfer the sauce to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a dipping sauce, spread, or drizzle.
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Recipe Notes & Tips:
- Use Ripe Mango: A fully ripe mango gives the best sweetness and smooth texture. If the mango is underripe, the sauce may taste flat or overly tart.
- Blend Smooth First: Blending the mango, mayo, lemon juice, and honey before adding the capers helps create a creamy base.
- Pulse the Capers Lightly: Pulsing keeps some texture and prevents the remoulade from becoming too salty or muddy.
- Chill Before Serving: Refrigerating the mango remoulade allows the flavors to balance and improves the overall taste.
- Adjust to Taste: Sweetness and tang can be fine-tuned easily with small additions of honey or lemon juice.
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.
Mango Remoulade FAQs:
Mango remoulade is commonly used as a sauce for seafood such as shrimp, fish, or crab cakes. It also works well as a dipping sauce for fries, a spread for sandwiches, or a drizzle over grilled chicken and vegetables.
Mango remoulade is both sweet and savory. The mango and honey add natural sweetness, while the capers and lemon juice provide tangy, savory balance.
Yes, mango remoulade can be made dairy-free by using a dairy-free mayonnaise. All other ingredients are naturally dairy-free.
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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
- Use Ripe Mango: A fully ripe mango gives the best sweetness and smooth texture. If the mango is underripe, the sauce may taste flat or overly tart.
- Blend Smooth First: Blending the mango, mayo, lemon juice, and honey before adding the capers helps create a creamy base.
- Pulse the Capers Lightly: Pulsing keeps some texture and prevents the remoulade from becoming too salty or muddy.
- Chill Before Serving: Refrigerating the mango remoulade allows the flavors to balance and improves the overall taste.
- Adjust to Taste: Sweetness and tang can be fine-tuned easily with small additions of honey or lemon juice.
Sue says
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.
Oldair Da Silva says
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!
Roche Woodworth says
Hi! Thank you for the feedback! I’m so happy you enjoyed the recipe:) It’s a favorite in our house too!
Amber says
Tried this with the fish tacos and it was DELICIOUS! Will definitely make again
Alex says
What do you suggest as the underlying protein for this?
Roche Woodworth says
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:)
Randy says
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.
Roche Woodworth says
Hope it turned out good for you!:)