Mango Remoulade

A tropical spin on the classic French remoulade that swaps the traditional mustard base for ripe mango puree. Everything goes into the food processor and comes out silky, bright, and punchy with lime and cilantro.

This is essentially a mango mayonnaise. The egg yolks emulsify the olive oil into a thick, creamy sauce, while the mango adds natural sweetness and body. The lime keeps things tart and balanced, and the cilantro brings a fresh, herbal edge.

Five minutes, one machine, and you have a sauce that makes grilled fish, shrimp, or crab cakes taste like they came from a Caribbean beach restaurant.

Chef Tips

• Use a fully ripe mango. Underripe mango gives a starchy, sour sauce instead of the sweet, fruity flavor you’re after.
• Add the olive oil slowly through the food processor’s feed tube while the machine runs. Dumping it all in at once breaks the emulsion and you end up with a greasy mess instead of a creamy sauce.
• Taste and adjust the lime. Depending on your mango’s sweetness, you may want more or less acidity.
• Keep refrigerated and use within two days. The raw egg yolks mean this sauce doesn’t have a long shelf life.

Variations

• Add a seeded habanero or scotch bonnet pepper for a fiery Caribbean version.
• Swap cilantro for fresh basil for a more Mediterranean-leaning sauce.
• Use avocado oil instead of olive oil for a milder flavor that lets the mango shine even more.