This mango mayonnaise is one of those small revelations that transformed ordinary sandwiches and salads into something I looked forward to all week. I first made it during a summer when ripe mangos kept showing up at my local market. I wanted a condiment that felt sunny and fresh but still had the rich, creamy texture of a classic mayo. The balance of sweet mango and sharp lime, backed by the silkiness of emulsified oil and egg, is why this spread became a permanent fixture in my fridge.

I discovered this combination on a rainy afternoon when I was trying to brighten a leftover chicken salad. The mango added just enough fruit sweetness to cut through the richness, while lime juice and zest lifted the flavors and kept everything light. The mayo is smooth, slightly tangy, and thick enough to cling to a sandwich or serve as a dip. Family and friends have asked for the recipe, and it has shown up at barbecues, picnics, and quick weeknight dinners since then.

Ingredients

• Mango purée: Use about 1/4 cup of smooth purée made from a ripe, fragrant mango. Choose Ataulfo or Keitt varieties when possible, they are sweeter and blend to a silkier texture. Peel, pit and purée the flesh in a blender or mash very finely with a fork.
• Fresh lime: 1 tablespoon of juice and the zest of one lime are used for bright acidity. Use fresh limes only, bottled juice will lack the fresh aroma and the zest adds essential oils that sharpen the flavor.
• Egg: One large egg yolk for the whisk method, or one whole large egg if using a blender or food processor. For safety, use pasteurized eggs if you are concerned about raw egg.
• Salt: 1/2 teaspoon to season. Adjust to taste after emulsification, a pinch more can brighten the whole mixture.
• Vegetable oil: 1 cup of neutral oil such as canola or sunflower. Olive oil will add a stronger flavor and can be used if you prefer a fruity note, but a neutral oil preserves the mango brightness.

Instructions

By whisk in a bowl:Place the mango purée, lime juice, lime zest, egg yolk and salt in a medium bowl. Using a sturdy whisk, begin adding oil very slowly at first, drop by drop while whisking continuously. As the emulsion forms and the mixture thickens, you can add the oil in a thin steady stream. Keep whisking until all oil is incorporated and the mixture is smooth and glossy, about 5 to 7 minutes. If the mayo becomes too thick, whisk in a few drops of water to loosen it to the desired texture.In a blender or food processor:Combine the mango purée, lime juice, zest, whole egg and salt in the appliance jar. Secure the lid and blend a few seconds to combine. With the motor running at low speed, add the oil slowly through the feed opening in a thin steady stream. The mayo will emulsify quickly, usually in under a minute, and become very thick. Stop the machine and scrape down the sides with a spatula if needed, then blend briefly again to finish.Finishing and adjusting:Taste and adjust salt and lime if needed. If the consistency is too firm for your purpose, stir in 1 to 2 teaspoons of warm water or more lime juice for a thinner spread or dressing. Transfer to a clean jar and refrigerate. The flavor develops as it chills.

Storage Tips

Store in a clean glass jar with a tight lid. The sauce will keep in the refrigerator for up to seven days. For best quality, spoon into small jars for serving, leaving the original container in the back of the fridge for later use. Avoid leaving the sauce at room temperature for more than two hours. If the texture separates slightly after sitting, whisk vigorously or blend briefly to re-emulsify. Do not freeze, freezing will break the emulsion and cause watery separation.

Ingredient Substitutions

If you do not have fresh mango, use 1/4 cup of store bought mango purée, check for added sugar. For a dairy free, egg reduced variation use 1/4 cup plain unsweetened yogurt and 1/4 cup mayonnaise base made from aquafaba, though texture will differ. Replace vegetable oil with light olive oil for a fruitier note, or try half avocado oil for a neutral but rich mouthfeel. If you want less sweetness, reduce mango to 3 tablespoons and increase lime to 1 1/2 tablespoons.

Serving Suggestions

This sauce pairs well with grilled or roasted proteins, it is excellent on a chicken salad, drizzled over fish tacos, or as a dip for sweet potato fries. Spread inside wraps to add moisture and flavor, or toss with shredded cabbage for an instant slaw. Garnish with microgreens or finely chopped cilantro for a fresh color contrast. It also makes a lovely accompaniment to a tropical fruit plate when served sparingly to complement flavors.

Cultural Background

Mayonnaise has European roots and evolved into many regional styles worldwide. Adding fruit to mayonnaise, such as mango, is a modern adaptation that blends tropical produce with classic emulsified sauces. This type of fusion is common in coastal cuisines where fresh fruit and seafood pair naturally. The lime adds an acid element that reflects Latin American influences where citrus is often used to brighten sweet fruit.

Seasonal Adaptations

In summer use fresh ripe mangoes for the most vibrant flavor. In winter when mangoes are harder to find, substitute with roasted red peppers for a smoky variation or canned mango purée that is unsweetened. For holiday menus, reduce the mango and add a teaspoon of roasted garlic for a savory twist that pairs well with roasted turkey.

Meal Prep Tips

Make the sauce ahead and portion into individual containers for easy grab and go lunches. Use a piping bag to neatly add dollops to meal boxes. Prepare the mango purée a day ahead and store in the refrigerator to speed final assembly. If you plan to use the sauce for several meals across the week, label the jar with the preparation date to track freshness.

Try this mango flavored spread the next time you want a quick way to add brightness and creaminess to a meal. It is easy to make, adaptable, and reliably delicious, a small culinary habit that brings big flavor rewards.