Roasted Mango & Ginger Sauce

This sweet sauce with a hit of fresh ginger is great on ice cream, pound cake, or go in a breakfast direction by drizzling it over yogurt with berries.
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roasted mango and ginger sauce

Recipe by Hali Bey Ramdene

  • Makes 4 cupsServings


  • 24 oz. mango cubes (about 5 cups), thawed if frozen

  • 1/2 cup sugar

  • 2 tbsp. butter, melted

  • 1-inch piece of peeled fresh ginger, thinly sliced

  • 1 1/2 cups coconut milk (from a 13.5-oz. can), shaken until smooth and blended

  • 1 tsp. pure vanilla extract


Preheat the oven to 400°. On a large rimmed baking sheet, toss the mango with the sugar, butter, and ginger. Cover with foil. Roast until tender and syrupy, about 10 minutes. Scrape the mango, ginger, and any juices into a blender. Add the coconut milk, vanilla, and 1/2 tsp. salt. Blend until smooth, 3 to 5 minutes. Transfer to a large jar with a lid. Refrigerate until cold, about 2 hours. (The sauce will keep in the refrigerator for up to a week.)