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Mango Sweet and Sour Stir-Fry Sauce

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine Chinese
Servings 1.5 cups of sauce (enough for 4 servings of stir-fry)

Equipment

  • Blender or food processor To puree the mango smoothly into the sauce.
  • Small saucepan To simmer the sauce to thicken and meld the flavors.
  • Whisk To incorporate the cornstarch slurry smoothly.
  • Knife and Cutting Board For dicing the mango and any additional garnishes.

Ingredients
  

For the Sauce

  • 1 ripe mango peeled and diced
  • 1/2 cup rice vinegar apple cider vinegar works as a substitute
  • 1/3 cup ketchup
  • 1/4 cup light soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey or maple syrup for a vegan option
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated fresh ginger
  • Optional: 1/4 cup pineapple juice or a few chunks of pineapple for that sweet and sour sauce with pineapple kick

Optional Garnish & Add-Ins

  • Red chili flakes for heat
  • Fresh cilantro or green onions for a pop of freshness
  • Toasted sesame seeds

Instructions
 

Blend the Mango

  1. Start by blending the diced mango until completely smooth. If your mango is super ripe and soft, this should only take a few seconds in a blender or food processor.

Combine the Sauce Base

  1. In a small saucepan over medium heat, add the mango puree, rice vinegar, ketchup, soy sauce, brown sugar, honey, garlic powder, ginger, and (if using) pineapple juice. Whisk everything together until smooth.

Simmer and Thicken

  1. Let the sauce come to a gentle simmer. Stir it occasionally to prevent sticking.

Add the Cornstarch Slurry

  1. Once it starts to bubble, slowly whisk in the cornstarch and water mixture. Continue to stir as the sauce thickens, which should take about 2–3 minutes.

Adjust to Taste

  1. Taste your sauce. Want it tangier? Add a dash more vinegar. Too thick? Add a tablespoon or two of water. Craving a bit of heat? A pinch of red pepper flakes does the trick.

Serve or Store

  1. Once it’s thick and glossy, remove from heat. Use it immediately for sweet and sour chicken fried style dishes, or let it cool and store in an airtight jar in the fridge for up to 1 week.