Bring the tropics to your holiday dinner table with this easy four-ingredient recipe for Mango Cranberry Sauce. This sauce is perfect to make ahead a few days before the big feast.
We love mango in our home. Since we have a tree in our backyard I make a lot of recipes that have mango in them. Some of our favorite mango recipes are my black bean mango salad, mango shrimp salad, and of course mango frozen yogurt. We may not have any ripe fruit in our tree by the time Thanksgiving rolls around, but we do have some fresh mango chunks in the freezer. That’s where the idea of a Mango Cranberry Sauce came to mind.
I’ve been making this recipe for over a decade now, and love to make it verse the traditional cranberry sauce recipe. If you want to change up the fresh cranberry sauce recipe, I hope you will give this delish twist on a classic a try!
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Ingredients
- Cranberries – I use a bag of fresh cranberries for this recipe.
- Mango – Since we have a mango tree, we have frozen mango chunks in our freezer for most of the year. I thaw about a cup of freshly frozen mango for this recipe.
- Mango Juice – A little mango juice helps sweeten and elevate the typically tart cranberry sauce.
- Sugar – You will need a cup of white granulate sugar to sweeten up the tart cranberries.
Directions
In a large saucepan combine mango juice and granulated sugar. Bring to a boil and stir until sugar dissolves (about 1 minute).1 cup Mango Juice, 1 cup Granulated White Sugar
Next, add fresh cranberries and diced mangoes, mix and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.12 ounces Fresh Cranberries, 1 cup Mango
Remove cranberry mango sauce from the heat. Let the sauce cool to room temperature. Refrigerate until serving time.
Recipe FAQs
Homemade cranberry sauce will last 10-14 days when stored in an airtight container in the refrigerator.
Mangoes contain 76% vitamin C! Who knew that they were packed with that much vitamin C.
Homemade cranberry sauce will naturally thicken as it cools. The proteins in cranberry will break down and help to naturally make the sauce become thicker.
This is 100% a preference thing. I prefer to serve my cranberry sauce cold; however, I know many people who also like it warmed. It’s completely up to you and there is no wrong or right way on how to eat it.
Tips & Tricks
Here are a few of my tips and tricks when making Mango Cranberry Sauce.
- Sugar – If you are looking to reduce the sugar from this homemade cranberry sauce, feel free to cut the sugar by half.
- Storage – Store the cooled room-temperature sauce in the refrigerator.
- Make Ahead – Make this recipe up to 3 days prior to your holiday feast.
- Freeze – You can freeze leftovers in a freezer safe bag or container for up to 3 months. Once you are ready to serve, simply thaw overnight in the refrigerator and serve.
Leftover Cranberry Sauce Recipes
Keep these recipes in mind in case you have leftover cranberry sauce!
If you make this Mango Cranberry Sauce recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mango Cranberry Sauce
Equipment
- 1 Sauce Pan
- 1 Silicone Spatula
- 1 Stove Top
Ingredients
- 1 cup Mango Juice
- 1 cup Granulated White Sugar
- 12 ounces Fresh Cranberries
- 1 cup Mango peeled and diced
Instructions
- In a large saucepan combine mango juice and granulated sugar. Bring to a boil and stir until sugar dissolves (about 1 minute).1 cup Mango Juice, 1 cup Granulated White Sugar
- Next, add fresh cranberries and diced mangos, mix and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.12 ounces Fresh Cranberries, 1 cup Mango
- Remove cranberry mango sauce from the heat. Let the sauce cool to room temperature. Refrigerate until serving time.
Notes
- Sugar – If you are looking to reduce the sugar from this homemade cranberry sauce, feel free to cut the sugar by half.
- Storage – Store the cooled room-temperature sauce in the refrigerator.
- Make Ahead – Make this recipe up to 3 days prior to your holiday feast.
- Freeze – You can freeze leftovers in a freezer safe bag or container for up to 3 months. Once you are ready to serve, simply thaw overnight in the refrigerator and serve.
Maureen | Orgasmic Chef
I love this! We can’t get fresh cranberries in Australia. Any reason you can think of why frozen wouldn’t work in this recipe? It’s mango season here and I think this recipe sounds wonderful.
Katie
Hi Maureen yes you could most definitely use frozen cranberries in the recipe! Next week, I’ll be sharing a recipe for turkey cranberry salad that uses up some of the leftover cranberry mango sauce–it’s so good! 🙂