How To Make Mango Sour


Have you ever wondered how to make mango sour? If yes, this post provides a great recipe for you. The taste is amazing, which makes it a hit at your parties or gatherings. This unique dish can also be served at your kid’s lunch box. Have you ever tried Mango Sour? It’s pretty good. Today I’ll show you how to make it, step-by-step, family style, so when the guests walk in all you have to say is”mmmm!!!”

Mango Pisco sour

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:10 mins
    • plus cooling
  • Easy
  • Serves 4

Sweet, sour and summery – this fruity Peruvian cocktail is made with fresh mango and root ginger

  • Gluten-free


  • 300g mango pieces
  • 100g granulated sugar
  • a thin slice root ginger
  • juice 3 limes
  • 200ml Pisco
  • 1 egg white
  • Angostura bitters , to finish


  • STEP 1Put the mango pieces, granulated sugar and root ginger into a medium-sized saucepan and add 100ml water. Stir and bring to a simmer for 7-8 mins or until the mango is starting to soften. Take off the heat and allow to cool for 10-15 mins.
  • STEP 2Pour the cooled mango syrup through a sieve into a cocktail shaker. Add the lime juice, Pisco and egg white. Fill to the top with ice, shake well, then strain into 4 tumblers. Add a couple of shakes of Angostura bitters to each one and serve.

Instant Pot Mango Sour

Instant Pot Mango Sour is a quick and fuss free way to make Guyana’s ultimate condiment! Growing up in Guyana you could always find street vendors selling the most delicious snacks paired with mango sour. Mango sour is a sauce made with green mangoes, herbs, spices and spicy hot pepper. It is paired with most savory Guyanese snacks, like chicken foot, pholourie and plantain chips. Traditionally the best mango sours are the ones where the mango is cooked until tender into a smooth sauce. When I make mango sour on the stove top I blend the mango in the food processor first, as sort of a cheat, because mongo takes FOREVER to boil until tender on the stove top. Get that recipe here. That is until I started making it in my Instant Pot. Instant Pot Mango Sour will change the game of mango sour making forever. So get your Instant Pots ready and let’s get cooking. Don’t have an Instant Pot, don’t worry, I got you! Get one here.

The best mango for making sou

Most people think that you need really green mangoes for making sour. However the best sour I’ve made comes from a combination of really green and half ripe (firm or “turning” mangoes). I live in the United States and it is so hard to find really green mangoes. When I am buying mangoes for mango sour, I look for mangoes that have lots of green color in the skin, but also are really firm to the touch. If the mango is soft, then it will not work. The mango also has to be sour in taste. If the mango is sweet you may need to add a bit of white vinegar to the finished product for that slightly sour and acidic taste that sour is known for.

Making mango sour in the instant pot

Instant pot mango sour is as basic as any instant pot recipe gets. Add all your ingredients to the instant pot. Seal up, pressure cook, release the pressure, let it cool, enjoy. Anyone with an instant pot can do this! The only thing you’ll be doing while this dish comes together is thinking about what to eat your mango sour with!

Making mango sour doesn’t get easier than this!

Look at how smooth and absolutely delicious this looks. To pull my mango sour together, after pressure cooking I used a fork to crush the mangoes and seasoning and then mix everything together. That’s it! This mango sour was loaded with flavor and it had a slightly sweet flavor because one of my mangoes was a little sweet. It was the best sour I’ve made to date. I am never going back to making sour on the stove top!

Guyanese Mango Sour

The perfect sauce mixed with sour and savory, great for dipping all of your savory foods.

Guyanese Mango Chutney

As much as we love our main dishes, we do put a lot of emphasis on all the other things that accompany it. This includes our beverages and our sides. They are just as important in making a meal a good one.

We have a lot of dips and sauces using different vegetables and fruits. A very popular sauce is mango sour. It’s a popular Guyanese dipping sauce used with pholourie, or a dollop in doubles or can easily top some meat. It’s slightly sour, with some heat (spicy) and easily compliments anything savory.

This is the dip you need to try.

It is very common for things to be called different names across the islands. It is not uncommon for a fruit to have one name in Trinidad and Tobago (for example pommecythere) and be called golden apple in the Barbados and Guyana or June plum in Jamaica and Bermuda. Confusing no?

The same goes for this mango sour, though called by that name in Guyana, we easily call this mango chutney in Trinidad and Tobago.

This mango sour recipe is so easy. The mango pulp is simmered down in some garlic, and culantro and becomes a nice thick chunky dipping sauce.

Guyanese Mango Chutney

Some people like to put the ingredients in the blender before simmering to get it to a nice fine texture (or rub the mango on the grater like I did for the cucumber chutney), but for me, I like my mango chutney to have some chunks in it. A sweet bite of a chunk of spicy mango is a great surprise.

Guyanese Mango Chutney

Can you imagine this with some wings? Oh my gosh. Perfect companion.

As much as I love the main part of a meal, the accompanying stars need to be just as amazing. I think this sour is the great second star.

Guyanese Mango Chutney

Caribbean chutneys are the perfect examples of foods adapting as this sauce was brought over to us with your East Indian indentured laborers.

Do you know besides the chutney food, we also have chutney music?? A blend of Indian folk music with soca and calypso.

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