The first time I ate mango sour was with an egg ball. It was one of the best combinations I ever had.

Guyanese Mango Sour is a traditional sauce made by simmering mangoes with a blend of spices, vinegar, and sometimes hot peppers for a tangy, savory flavor.

It can be made with green (unripe) mangoes for a tart version or ripe mangoes for a slightly sweeter and mellow taste.

The consistency can range from thick and chutney-like to thinner and pourable, depending on personal preference. You can eat mango Sour as a condiment or dipping sauce.

I love that it is similar to Trini mango chutney but has more spices and it is cooked.

Authentic Guyanese Mango Sour Recipe

Ingredients:

2 medium green or semi-ripe mangoes, peeled and sliced
3 cups water
2 cloves garlic, minced
1 small onion, finely chopped
2-3 wiri wiri peppers or 1 scotch bonnet pepper (adjust for spice preference)
½ teaspoon ground turmeric (optional, for color)
½ teaspoon salt (or to taste)
1 tablespoon sugar (optional, to balance flavors)
1 tablespoon white vinegar or lime juice
½ teaspoon roasted ground geera (cumin) for added depth (optional)

Instructions:

Wash the mangoes, peel them, and cut them into slices or cubes. Discard the seed.

In a medium pot, add the mango slices and 3 cups of water. Bring to a boil over medium heat and let it simmer for 15-20 minutes until the mangoes are soft and starting to break down.

Use a wooden spoon or potato masher to break down the mango pieces into a thick pulp.

Add the minced garlic, onion, hot peppers, turmeric, salt, and sugar to the pot. Stir well and let the mixture simmer for another 5-7 minutes to allow the flavors to blend.

Stir in the white vinegar or lime juice for that signature tangy flavor. If using cumin (geera), add it at this stage for a smoky, earthy touch.

If the sauce is too thick, add a bit more water until you reach your desired consistency.

Adjust the seasoning to taste—add more salt, vinegar, or sugar as needed.

Let the Mango Sour cool to room temperature. Serve as a dipping sauce or drizzle over your favorite dishes.

What to Eat with Guyanese Mango Sour?

Pholourie
Fried Fish
Cassava Balls
Plantain Chips
Channa (Chickpeas)
Grilled Meats
Rice Dishes

Frequently Asked Questions (FAQ)

1. Can I use ripe mangoes instead of green mangoes for Mango Sour?
Yes, you can! Ripe mangoes will give the sauce a sweeter and less tangy flavor. However, the traditional version is usually made with green or semi-ripe mangoes for their tartness.

2. How spicy is Mango Sour?
The spice level depends on the type and quantity of peppers you use. Wiri wiri peppers are hot, but you can reduce the number or substitute with milder peppers if you prefer a less spicy version.

3. How long does Mango Sour last?
Mango Sour can be stored in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in small portions for up to 3 months.

4. Can I make Mango Sour without vinegar?
Yes, lime juice is an excellent substitute for vinegar and adds a fresh citrusy note.

5. Is Mango Sour gluten-free and vegan?
Absolutely! This recipe contains no gluten or animal products, making it suitable for both gluten-free and vegan diets.

6. What can I do if my Mango Sour is too thick?
Simply add a bit more water and stir until you reach your desired consistency.

7. Can I use frozen mangoes for Mango Sour?
Yes, frozen mangoes can work in a pinch. Thaw them first and follow the same steps. However, fresh mangoes are preferred for the best flavor.

Guyanese Mango Sour is a bold, tangy condiment that adds a burst of flavor to any dish.

More Caribbean Sauces