Mango sauce is a sweet, a bit sour, and perfect on many types of sushi. We love it on tuna and avocado based rolls in particular!
Prep Time5 minutesmins
Cook Time5 minutesmins
Cooling time5 minutesmins
Total Time15 minutesmins
Course: Condiment
Cuisine: Sushi
Servings: 12rolls / 1 cup
Calories: 53kcal
Author: Marie Porter
Equipment
Plastic Squeeze Bottles
Ingredients
⅓cupRice Vinegar
⅓cupGranulated Sugar
½teaspoonSalt
1Large Ripe Mango
2tablespoonVegetable Oil
Instructions
In a small saucepan, whisk together vinegar, sugar, and salt.
Bring just to a simmer over medium heat, whisking constantly until sugar is dissolved. Remove from heat, cool to room temperature.
Peel and seed the mango. Chop mango flesh into chunks, place into a blender with cooled vinegar-sugar mixture and vegetable oil.
Blitz until very smooth.
Transfer sauce to serving container, cover and, chill until you’re ready to use it.
To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.
Video
Notes
We love this one over tuna based rolls and vegetable based rolls in particular