I predict this sweet mango mustard sauce will make you want to dip everything you can think of (baked potato wedges, yum!) into it, and spoon it onto everything else.
The most obvious place to enjoy this sweet mango mustard sauce is as a dip with veggie chicken fingers. I also relished it on top of my poached eggs on toast. It would also be a fun topping on veggie burgers or plant dogs. It would even make a nice dip on a veggie platter.
The best thing about this sweet mango mustard dipping sauce is that it is sweet, without any added sugar. The mango brings the sweetness, as well as a rich, fruity complexity.
Blended with the fresh mango, the mustard is tangy and rich, and the mayonnaise is smooth and creamy. Sounds like a recipe for something to love, right!
Speaking of something to love, after making this sauce I found myself pairing it with my favorite foods. Both chicken fingers and poached eggs are icons in my life.
My Childhood Chicken Finger Love Affair
I am so glad that Gardein makes an awesome plant-based chicken finger, because chicken fingers are one of my favorite foods.
I was that kid that ordered chicken fingers and fries every single time we ate out. We’d go to a fancy steak house and I’d have chicken fingers. I just loved the deep-fried spicy coating and the succulent interior.
I especially liked that the meat was processed and free of gross stuff. I have always been squeamish about eating meat, and the concept of being vegetarian wasn’t even in my vocabulary at that time, so chicken fingers were a safe zone.
There’s another thing about chicken fingers that I can confess to you. I share in my About page that I was vegetarian for a few years in my 20s, but I started eating meat again. Guess what I broke my veggie fast on? Yep. Chicken fingers.
As you likely know, chicken fingers usually come with a side of plum sauce. I love the plum sauce, too! But I must say that sweet mango mustard sauce is just a tad more sophisticated. You must try it.
That reminds me, I actually love honey mustard sauce as well. Just mix the two together and add some mayonnaise (or not), and it would also be a great sauce if you don’t have a mango handy.
My Adult Poached Egg Love Affair
I think I learned to love poached eggs while cooking brunch at Aphrodite’s Organic Cafe and Pie Shop. We used to make the most awesome eggs benedict-style breakfast sandwiches.
We’d substitute the ham with something like guacamole and salsa, roasted butternut squash and kale, or shiitake mushrooms and zucchini.
On top of that were the poached eggs. We would have a huge sauce pot gurgling with water, and I was a pro at dropping those eggs in with one hand. I saw beauty in the egg’s finished form, its shape having been created by the swirling vinegar water.
Now that the sandwich was built, the final touch was the homemade hollandaise. I’d whisk it by hand, starting with reduced wine, bay leaves, and black peppercorn, and then adding butter, egg yolks, and plenty of fresh lemon juice and salt. It was heavenly.
Since those days, poached is pretty much the only way I eat eggs—when I eat eggs that is. I’ve experimented with having them every which way in terms of condiments and accompaniments, but the rule is that everything must fit on top of my toast.
I haven’t made hollandaise in a while, but now I don’t need to because I’m got something far simpler to work with. My sweet mango mustard sauce is as easy to make as throwing everything into the blender. And as a topping on poached eggs, it’s pretty awesome.
Are you ready to spawn your own love affair with sweet mango mustard sauce and pair it with your favorite foods?
Recipe for Mango Mustard Dipping Sauce
- ¾ cup mango pieces
- ¼ cup mayonnaise
- 3 tablespoons mustard, dijon or stoneground
- ½ teaspoon chili flakes
- 1 tablespoon fresh lemon juice
- Himalayan pink salt, to taste
- Peel the mango and remove the fruit from the pit. Place the mango, together with the rest of the ingredients, in a blender or food processor. Blend until smooth. Transfer to a serving bowl, and enjoy as a dipping sauce, such as with chicken fingers, or as a spooning sauce, such as on top of poached eggs.