This recipe for Mango Coulis uses frozen mangoes, but you could also use fresh. It is luscious, thick and bursting with fresh mango flavor.
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A coulis (pronounced koo-lee) is French for a thin fruit or vegetable puree, used as a sauce.
I’ve made Strawberry Coulis a few weeks ago (actually I made it twice because it was so good and you can use it in a variety of different ways).
Here are some ideas for enjoying coulis:Mix with maple syrup or top pancakes, French toast, and waffles.
Drizzle on oatmeal
Stir into yogurt
Top cheesecakes, mousse and panacotta
Add to granola and whipped cream for a parfait
But today, I’m sharing the mango coulis, which is basically the same recipe but a different fruit, to top my Spiced Triple Coconut and Mango Pancakes with Mango Coulis
Yields about 1 cup
1 cup frozen (or fresh) mangoes, defrosted
1/2 cup cane sugar
zest and juice of 1 lemon
In a medium saucepan, combine the mangoes, sugar, and lemon zest/juice. Bring to a boil over medium-high heat.
Transfer to a blender. Purée until smooth and set aside.
Store in a mason jar in the refrigerator for up to 1 week.