This mango curry sauce blends ripe mango, curry, soy sauce, and lime for a sweet, savory, tangy balance — quick, easy, and full of tropical flavor.
This recipe was inspired by my Roasted Acorn Squash with Tom Yum Paste and pairs beautifully with it. For more tropical-style sauces, try my Thai Basil Pesto or Coconut Lime Dipping Sauce.
If you love easy, flavor-packed sauces like this one, try my Thai Mango Sticky Rice with sweet coconut cream and juicy mango, or the Mango Chicken Curry, creamy and full of tropical flavor. For something lighter, my Thai Mango Salad is fresh and tangy, and the Mango Smoothie with Coconut Milk is a quick, refreshing treat that tastes like Thailand in a glass.
Jump to:
What is Mango Curry Sauce?
Mango curry sauce is a tropical, Thai-inspired dipping sauce made with ripe mangoes, curry powder, soy sauce, and lime juice. The natural sweetness of the mango balances perfectly with the savory notes of soy and the warmth of curry. It’s a sauce that’s both comforting and refreshing — bright enough for summer but cozy enough for fall.
Ingredients
You only need a handful of ingredients and about 10 minutes to create a sauce that’s sweet, tangy, and savory — perfect for dipping, drizzling, or even marinating.
- Mango. Sweet, ripe mango gives the sauce its natural fruitiness and silky texture. Fresh mango works best, but frozen or canned can be used in a pinch.
- Soy sauce. Adds umami depth and saltiness to balance the mango’s sweetness. Use low-sodium if you prefer a milder salt flavor.
- Curry powder. The star seasoning that adds warmth, color, and earthy depth. Choose yellow curry powder for a mild, rounded flavor.
- Lime juice. Brightens and balances the sauce, adding a subtle tang that complements the mango.
- Sugar. Enhances the sweetness and helps the sauce thicken slightly as it cooks. Adjust based on how ripe your mango is.
- Parsley. Adds freshness and color at the end. Substitute cilantro if you want a stronger herbal note.
Instructions
- Prep ingredients. Chop fresh mango into large chunks and roughly chop the parsley or cilantro. Squeeze the lime for juice, then measure out all ingredients so everything’s ready to go.
- Combine ingredients. In a small saucepan over medium heat, combine the chopped mango, soy sauce, curry powder, lime juice, and sugar. Stir gently to mix. Save a handful of mango chunks for later if you prefer a sauce with a bit of texture.
- Cook until softened. Cook on medium heat for 7–8 minutes, stirring occasionally, until the mango softens and the sauce begins to thicken slightly. It doesn't take long to cook.
- Add parsley. Stir in the chopped parsley, saving a few pieces for garnish. Remove from heat.
- Blend the sauce and add mango chunks. For a smooth sauce, blend with an immersion blender until silky. If you like it slightly chunky, add the saved mango pieces (chopped smaller) and give the mixture one quick pulse to blend it all together.
- Finish and serve. Garnish with a little parsley and serve warm or at room temperature with your favorite pairing. See below for ideas on how to serve this mango curry dipping sauce.
Helpful Kitchen Tips!
- Use ripe mangoes. The riper the fruit, the smoother and sweeter your sauce will be.
- Adjust sweetness. Taste as you go — add more sugar or lime juice depending on your mango’s ripeness and flavor balance. The sauce should be lightly sweet with a hint of tang.
- Don’t over-blend. A little texture keeps the sauce interesting and gives it that homemade feel.
- Add Thai chilis for heat. For a spicy kick, toss in a few slices of fresh Thai bird’s eye chili or a pinch of crushed red pepper while simmering. Start small — these chilis pack serious heat!
- Balance the flavors. Before serving, taste one last time. Add a touch of salt, a squeeze of lime, or a drizzle of honey if it needs more depth.
How to Serve
Serve warm or slightly cooled as a dipping sauce for roasted acorn squash, grilled chicken, fried tofu, or fresh spring rolls. It’s also delicious spooned over jasmine rice or tossed with noodles for a quick Thai-style meal.
How to Store Leftovers
- Let the sauce cool completely before storing. Keep in an airtight container in the refrigerator for up to 5 days.
- To freeze, portion into small containers or silicone trays and freeze for up to 2 months. Reheat on the stovetop or microwave until warm.
What to Serve with Mango Curry Sauce
This sauce pairs beautifully with:
- Roasted or grilled chicken
- Fresh spring rolls or Thai fried spring rolls
- Fried tofu or crispy shrimp in a blanket.
- Fried butterfly shrimp
- It’s also great spooned over jasmine rice, purple sticky rice, or as a tangy drizzle for Luk Chin meatballs.
More Thai Recipes To Try
Looking for other recipes like this? Try these mango-inspired favorites from my kitchen:
- Mango Chili Dipping Sauce – sweet, spicy, and perfect for grilled meats or spring rolls.
- Mango Boba Tea – creamy, fruity, and fun with chewy tapioca pearls.
- Mango Ice Cream – rich, silky, and bursting with pure mango flavor.
- Mango Sago – a popular Thai-Chinese dessert with mango, coconut milk, and soft tapioca pearls.
Frequently Asked Questions
Yes! Just thaw and drain it before cooking. It works beautifully and still gives a rich, fruity flavor.
Definitely. Add a pinch of chili flakes or a dash of Sriracha for extra heat.
Not recommended. This sauce is meant to be used as a dipping sauce or glaze — think of it more like a sweet-spicy marmalade that’s best drizzled or spooned on after cooking.
Use yellow curry paste instead, but adjust the flavors as needed since curry paste is more concentrated and slightly spicier.
Mango Curry Dipping Sauce
- Total Time: 20
- Yield: 3 cups 1x
- Diet: Gluten Free
Description
This mango curry dipping sauce blends ripe mango, curry powder, soy sauce, and lime juice for the perfect balance of sweet, savory, and tangy. Quick to make and incredibly versatile, it adds a burst of tropical flavor to any dish.
Ingredients
- 1½ cups fresh mango, peeled and chopped (save ⅓ cup for adding at the end)
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- ¼ cup parsley, chopped (save a few pieces for garnish)
- 1 tablespoon lime juice
- 2–3 tablespoons sugar (adjust based on mango sweetness)
Instructions
- Prep ingredients. Chop fresh mango into large chunks and roughly chop the parsley or cilantro. Squeeze the lime for juice, then measure out all ingredients so everything’s ready to go.
- Combine ingredients. In a small saucepan over medium heat, combine the chopped mango, soy sauce, curry powder, lime juice, and sugar. Stir gently to mix. Save a handful of mango chunks for later if you prefer a sauce with a bit of texture.
- Cook until softened. Cook on medium heat for 7–8 minutes, stirring occasionally, until the mango softens and the sauce begins to thicken slightly. It doesn't take long to cook.
- Add parsley. Stir in the chopped parsley, saving a few pieces for garnish. Remove from heat.
- Blend the sauce and add mango chunks. For a smooth sauce, blend with an immersion blender until silky. If you like it slightly chunky, add the saved mango pieces (chopped smaller) and give the mixture one quick pulse to blend it all together.
- Finish and serve. Garnish with a little parsley and serve warm or at room temperature with your favorite pairing. See below for ideas on how to serve this mango curry dipping sauce.
Notes
- Use ripe mangoes. The riper the fruit, the smoother and sweeter your sauce will be.
- Adjust sweetness. Taste as you go — add more sugar or lime juice depending on your mango’s ripeness and flavor balance. The sauce should be lightly sweet with a hint of tang.
- Don’t over-blend. A little texture keeps the sauce interesting and gives it that homemade feel.
- Add Thai chilis for heat. For a spicy kick, toss in a few slices of fresh Thai bird’s eye chili or a pinch of crushed red pepper while simmering. Start small — these chilis pack serious heat!
- Balance the flavors. Before serving, taste one last time. Add a touch of salt, a squeeze of lime, or a drizzle of honey if it needs more depth.
- Prep Time: 10
- Cook Time: 10
- Category: Fusion
- Method: Stove top
- Cuisine: thai fusion
Related
Looking for other recipes like this? Try these:
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Leave a Reply