This Mango Pineapple Sauce is free from preservatives, additives and best of all… SO easy to make at home. It’s versatile, delicious, made with fresh ingredients, and the tropical flavors are heavenly.

Mangoes are one of my absolute favorite fruits and pineapples come in at a close second. They are great on their own, but together? they’re immaculate!

This easy sauce highlights the unique and tropical flavor of the fruits that is enhanced with onion, garlic and red pepper flakes. It’s sweet, spicy and simple.

While store-bought sauces are tasty and convenient, they are often high in refined sugars and packed with preservatives/additives.

It wasn’t until recently that I started making my own sauces and realized that they are even better than the jarred/bottled stuff we buy.

On top of that, you have full control over what you add to it. You can control factors such as the consistency, sweetness, spice level etc.

This sauce can be used in so many ways, it’s especially delicious on my this Sweet and Spicy Baked Tofu.

Spice level

I really can’t tolerate spice that well (please don’t revoke my Jamaican card LOL) so this recipe is mildly spicy. I used one teaspoon of red pepper flakes, but you can use up to two tablespoons for extreme heat.

Also, If you’re wondering if you can use other types of peppers, you definitely can. You can use the skin of a scotch bonnet pepper, habanero peppers, or ground cayenne pepper.

Notes on Ingredients

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Mango– mangoes have a tantalizing aroma and a delicate flavor that pairs well with sweet or savory dishes. I used fresh mango juice to make this sauce, but you can use froze or fresh mangoes.

Pineapple– pineapples are distinctly tart and sweet, making them the perfect addition to sauces. I used fresh pineapple juice, but you can use frozen or fresh pineapples.

Agave nectar– a sweetener made from the blue agave plant. You can also use cane sugar or maple syrup.

Red pepper flakes– pairs well with the natural sweetness from the fruits.

Onion and garlic– I blended fresh onion and garlic in a high-powered blender with the mango and pineapple juice to add a savory taste to the sauce. Please see the recipe card on how much you should use, if you add too much, they will overpower the mango pineapple flavor.

Lime/ lemon juice– contributes a citrusy scent and flavor.

Cornstarch and water– this is used to thicken up your sauce. This sauce is fairly thick, so if you prefer a thinner sauce, you can use half of the amount I recommend.

How to make the Mango & Pineapple juice used in this recipe

Fresh and frozen fruits- Blend them in a high-powered blender in water just enough to cover them. If your blender is not strong enough to form a smooth liquid, you should strain it to avoid chunks in your sauce.

Canned fruits- discard the liquid in the can and blend. If you use the liquid in the can the recipe may end up being too sweet.

How to make Mango Pineapple Sauce

Add mango, pineapple, onion, garlic to your blender and blend until smooth.

Pour this liquid in a heavy-bottomed saucepan and allow the sauce to come to a boil.

Add agave nectar, whisk cornstarch in cold water and then pour this into the saucepan.

Reduce to a low flame and allow this to simmer for 15 minutes.

Finish the sauce off by adding lime juice for a zesty flavor.

Cool the sauce completely and store .

Can I make this sauce Sugar Free/without a Sweetener?

You sure can! If you’re looking for a refined sugar-free option, you simply need to use very ripe mangoes as they are sweeter. Blend them in a small amount of water in a high-powered blender.

Serving suggestions:

With your favorite salad- this sauce can act as a salad dressing and is sure to elevate any veggie combo.

Noodles- I am now dreaming of adding this sauce to noodles. Paired with a meat substitute like tofu or soy curls sounds SO GOOD.

On a bed of rice- As with the noodles, this sauce would be lovely on a bed of rice with a meat substitute.

Vegetable stir-fry- This sauce can be used to add a tropical flavor to stir-fried cabbage, pak-choi, broccoli, carrots, mushrooms etc.

As a dip- You can dip baby carrots, fries or nuggets in this sauce.

How to store this sauce

I recommend that you store this sauce in a sterilized glass jar in the refrigerator. It cannot be stored on the counter because it is vinegar-free and preservative free. You can store it in the refrigerator for about a week.

If you want to make this recipe as a gift for family members or friends, you can store it in a mason jar with a cute lid.

Made this recipe? Let me know how it went by leaving a rating and comment below