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Guyanese mango sour
Mango sour: the thin, hot green-mango sauce for every snack
No plate of egg balls, phulourie or fried channa leaves a Guyanese stall without a spoonful of sour poured over it. This one is made with hard green mangoes boiled down with garlic, hot pepper, a little sugar and vinegar into a thin, tangy, fiery sauce, and families from Essequibo to Corentyne keep a bottle in the fridge through mango season. People often make it too thick, like jam; sour should pour easily and cling, not sit in a blob. Chef's tip: mash the cooked mango against the side of the pan rather than blending it, so you keep little soft threads of fruit through the sauce.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 10
Ingredients
- 2 green (unripe) mangoeshard, about 600 g, peeled and sliced off the stone
- 2 cups water
- 6 cloves garliccrushed
- 2 wiri wiri or scotch bonnet chilliesfinely chopped
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp white vinegar
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Method
0/5 doneStep 1: Put 2 green (unripe) mangoes and 2 cups water in a saucepan, bring to the boil and simmer until the mango is completely soft and falling apart, 15–20 minutes.
18 minStep 2: Mash the mango roughly against the side of the pan with a fork or potato masher.
Step 3: Stir in 6 cloves garlic, 2 wiri wiri or scotch bonnet chillies, 1 tsp salt and 1 tbsp sugar and simmer for 8–10 minutes more, until it coats the back of a spoon but still pours. Add a splash of water if it gets too thick.
10 minStep 4: Take off the heat and stir in 2 tbsp white vinegar. Taste: it should be sharp, salty and hot, with only a hint of sweetness.
Step 5: Cool, then pour into a clean jar. Keep in the fridge for up to 3 weeks.
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 0 g
- Carbs
- 7 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guyanese mango sour take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sugar?
- Caster sugar, same amount.
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