Tangy Mango Yassa Sauce
This West African-inspired tangy mango yassa sauce is zesty and flavorful, with luscious notes of mango, lemon, mustard, onion, chili peppers, and more to make your favorite foods even more tantalizing! It's thick and creamy, with crunch and just the right amount of heat. I know you'll love this sauce for drizzling, dipping, or adding to salads and sandwiches!
Ingredients
- 1 large or 2 small ripe mangoes, about 400g unpeeled, 360 g peeled, peeled and chopped into large pieces
- 3 tablespoons lemon juice, about 1 large or 2 small lemons
- ¼ cup 60 mL peanut oil
- ½ cup 60 g finely chopped red onion
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced fresh ginger
- 2 teaspoons paprika
- 1 teaspoon mustard powder or 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1-2 fresh, 1 tablespoon chili peppers (like Scotch bonnet or habanero), minced
- 1 tablespoon maple syrup, or to taste
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly-ground pepper, or to taste
Instructions
- Blend the mango and lemon juice: Add the mango pieces and lemon juice to a blender. Blend until the mixture is creamy and smooth.
- Stir the ingredients: In a medium mixing bowl, stir the blended mango and lemon juice together with the remaining ingredients until well combined.
- Adjust seasoning as needed: Taste the sauce and adjust the seasoning as needed, adding salt and pepper to taste. You can also adjust the sweetness by adding more maple syrup if desired.
- Chill and Serve: Serve the sauce immediately or refrigerate to serve later. Stir well before serving. Makes about 2 ¼ cups (532 ml).
Notes
- You can puree the sauce in a blender if you'd like it to be completely smooth. Our testers preferred the brightness and crunch that result from leaving the chopped and minced ingredients in their original texture. Please make the texture of the sauce however you'd prefer.
- Adjust the amount and type of chili peppers according to your preference for heat. If available, use scotch bonnet peppers, which are a pepper commonly used in West African cooking. Start with one pepper and add more if you ‘d like to have more spice.
- This sauce can be stored in the refrigerator for up to a week. If the dressing thickens when chilled, you can thin it out with a little water or additional lemon juice before serving.
Tried this recipe?Let us know how it was!