This creamy mango mustard sauce is tangy, sweet, and ready in minutes. A perfect mustard sauce for dipping, drizzling, or spreading!
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- Mango mustard sauce
- Creamy mustard sauce
- Perfect sauce for chicken fingers
- Creamy sauce for poached eggs
- Poached Eggs with Vegan Hollandaise
- Easy sauce recipe
- Get your FREE cookbook!
- What makes this the perfect sauce?
- Ingredients
- Tips and variations
- Why you’ll make this sauce again (and again!)
- Recipe for Mango Mustard Dipping Sauce
- More recipes you may enjoy
- Tried this recipe? We’d love your review!
Mango mustard sauce
There’s a new creamy sauce in my kitchen, and it’s honestly hard not to want to dip, dunk, and drizzle it over everything I make.
This sweet mango mustard sauce hits that perfect sweet spot: tangy flavor, creamy texture, and just a little fruity brightness.
It’s an easy sauce you can whip up in a couple of minutes. The flavor is so addictive, you’ll want to use it again the next time you need a little something extra for your main course.
The best part? There’s no added sugar here. The mango brings natural sweetness, while the mustard adds a bold tangy flavor and a lovely creamy texture from a spoonful of mayonnaise.
Think of this as one of those pantry staple ingredients that turns a simple weeknight meal into something memorable.
Creamy mustard sauce
If you know me, you know I have strong opinions about dipping sauces.
When I first blended this mustard sauce recipe, I thought it would be a great dipping sauce for baked potato wedges or chicken tenders. But the moment I tasted it, I was hooked.
The first thing I did? I dunked my favorite Gardein veggie chicken tenders into a small bowl—and wow.
This is the perfect sauce for anything with a crispy coating.
But don’t stop at chicken tenders! I started spooning this creamy mustard sauce on poached eggs, over toast, on veggie burgers, and even on roasted veggies.
Since there’s no added sugar, it’s great as a healthy snack dip too.
Perfect sauce for chicken fingers
I’ll admit it—I was that kid who always ordered chicken fingers and fries at every restaurant.
Fancy steakhouse? Chicken fingers. Family diner? Chicken fingers.
The crispy outside, the tender inside, and the dipping sauce? That was my dream meal.
Plum sauce used to be my go-to, but honey mustard sauce won me over later.
After going vegetarian, I leaned on veggie versions—thank goodness for those!
And thank goodness for easy recipes like this one that store well in an airtight container and taste even better the next day.
Creamy sauce for poached eggs
As an adult, poached eggs became a go-to for breakfast.
Back when I worked at Aphrodite’s Organic Cafe, I learned to swirl them in simmering water and top them with creamy dijon mustard sauce made from egg yolks.
But most mornings, I need something faster. Enter sweet mango mustard sauce. It’s my favorite way to add a creamy sauce to eggs without fuss.
Get my recipe here!
Poached Eggs with Vegan Hollandaise
f you are not adept at making poached eggs yet, this is a good time to learn!
Easy sauce recipe
This easy sauce takes just a couple of minutes with simple ingredients from the fridge and pantry.
It’s now my go-to for weeknight dinner shortcuts. I even use it as a mustard cream sauce on sandwiches or as a drizzle over roasted potatoes.
Love honey mustard sauce? Add a swirl of honey or skip the mango for a similar sauce.
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What makes this the perfect sauce?
- Simple ingredients: Mango, mayonnaise, mustard, chili flakes, lemon juice, and a pinch of salt.
- Creamy texture: Fresh mango and mayo bring the creaminess, while mustard adds that lively, tangy flavor.
- Versatile: Use it as a creamy sauce for chicken cutlets, drizzle it over pork chops or veggie burgers, or spoon it onto a main course.
- Pantry-friendly: If you keep mustard and frozen mango on hand, you’ve got what you need.
- Best part: No added sugar, just the mango's natural sweetness.
Ingredients
- mango pieces (fresh or frozen)
- mayonnaise
- mustard (dijon or whole grain mustard are the best types of mustard for this)
- chili flakes or red pepper
- fresh lemon juice
- Himalayan pink salt
Instructions
- Prep the mango: Peel and cut the mango away from the pit. Chop roughly so it blends easily.
- Combine everything: Add mango to a blender or food processor. Add the mayonnaise, mustard, chili flakes, lemon juice, and salt.
- Blend until creamy: Blend until smooth and creamy. Scrape down the sides, taste, and adjust with more lemon juice or salt if needed.
- Serve and enjoy: Pour into a small bowl. Serve as a dip for chicken tenders or baked fries, or spoon it over a main course like roasted veggies or grain bowls.
- Store for later: Transfer leftovers to an airtight container. This creamy sauce keeps well in the fridge for up to three days. It gets even better the next day.
Tips and variations
- No mango? Use honey to make honey mustard sauce or sub in peach or pineapple.
- Main course ready: Spoon over pork tenderloin, beef tenderloin, or veggie cutlets.
- Meal prep friendly: Make it ahead for easy lunches. Store in an airtight container.
Why you’ll make this sauce again (and again!)
This is my favorite way to add flavor with almost no effort. It’s tangy, creamy, and bright. It’s also the perfect sauce for turning quick meals into something special.
Next time you’re reaching for chicken breast or whipping up grain bowls, this is your easy way to make it shine.
Whether you're after a mustard cream sauce, creamy mustard sauce, or something new for your pork chops, this creamy sauce has you covered.
Tried it? Let me know your favorite way to use it. Did you tweak the recipe? Drop a comment below—I love seeing your creations!
Recipe for Mango Mustard Dipping Sauce
Ingredients
- 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
Instructions
- 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.
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Aleena O'Neill
Does this store well? How far in advance can you make it?
Andrea
Hi Aleena, It will store for 5-7 days. The fresh lemon juice and salt will help to preserve it. But it will taste the best within 3 days. Enjoy!
Joey Tipping
Oh, my goodness, I just salivated throughout your entire post!! I just love mangoes and I love mustards so this is an awesome combo! Your breakfast looks divine!
Andrea
Hi Joey, So nice to hear that you enjoyed the post. I hope you give this one a try. I'd love to know what favorite foods you tried it with 🙂