This mango mayonnaise has been a kitchen favorite ever since I first made it on a humid summer afternoon when ripe mangoes were abundant at the farmers market. I wanted a condiment that would bring bright, tropical fruit flavor to everyday sandwiches and grilled proteins without masking them. The result is a glossy, stable emulsion with the sweet-fruity lift of mango and the sharp citrus bite of lime. It is smooth enough to dollop on tacos, sturdy enough to build a sandwich, and vibrant enough to transform a simple chicken salad into something memorable.

I discovered the technique by adapting a classic mayonnaise method, swapping part of the oil for mango purée and folding in lime for acidity and aromatics. The texture is voluptuous when made in a blender or food processor because the whole egg creates a thicker body, while the whisk method yields a lighter, silkier finish perfect for spooning over greens. This spread has become my go-to when I want something easy, quick, and a little unexpected. Family and friends always comment on the tropical note; even those who are not mango fans find it irresistible when balanced with lime and salt.

Ingredients

• Mango purée (1/4 cup): Use fresh ripe mango puréed until completely smooth or a quality store-bought purée. Choose Ataulfo or Tommy Atkins for sweet, fragrant notes. If using frozen, thaw and blend until silky.
• Fresh lime juice (1 tablespoon): Freshly squeezed lime brightens the purée and adds the acid needed to balance the fat. Bottled juice lacks the volatile oils and brightness found in fresh citrus.
• Lime zest (zest of 1 lime): Zest imparts aromatic citrus oils that lift the overall flavor; use a microplane for the finest texture so there are no large strips in the finished emulsion.
• Egg (1 yolk or 1 whole egg): For a whisked version use 1 yolk for a silkier emulsion; for a blender or food-processor version include the whole egg for extra body and a thicker result that is ideal for spreads on sandwiches.
• Salt (1/2 teaspoon): Fine sea salt works well; start with the indicated amount and adjust to taste after the emulsion forms.
• Vegetable oil (1 cup): Neutral-tasting oil like canola, sunflower or a light olive oil keeps the mango and lime flavors forward. Do not use extra-virgin olive oil if you want a neutral base; its bitterness can muddle the fruit notes.

Instructions

Prepare the mango purée and aromatics: Peel and cube one ripe mango and blend until completely smooth, or measure 1/4 cup of store-bought mango purée. Zest one lime with a microplane and squeeze 1 tablespoon of fresh lime juice, taking care to strain any seeds. Keep all components at room temperature to encourage a stable emulsion. Whisk method (classic): In a medium bowl combine the purée, lime juice, lime zest, one egg yolk, and salt. Begin whisking vigorously while adding the oil drop by drop for the first third; this slow start is crucial for forming a secure emulsion. Once the mixture thickens, continue adding the oil in a thin, steady stream while whisking constantly until the full cup is incorporated and the mixture is glossy and thick. Taste and adjust salt or lime if needed. Food-processor or blender method (fast): Place the mango purée, lime juice, lime zest, whole egg, and salt in the processor jar or blender. Pulse briefly to combine, then run the appliance at the lowest speed while pouring the oil in a slow, steady stream through the feed opening. The emulsion will take in less than a minute; stop and scrape the sides with a spatula if needed to ensure even mixing. The resulting texture will be thicker and ideal for sandwiches and wraps. Adjust and finish: If the mayonnaise is too thick, whisk in a teaspoon of warm water at a time until you reach the desired consistency. If it is too thin, finish with a spoonful of oil whisked in vigorously. Refrigerate in an airtight jar for up to one week. Always use a clean spoon to serve to avoid cross-contamination.

Storage Tips

Store the mango spread in a clean, airtight glass jar in the refrigerator. Fill the jar to minimize air exposure and press a piece of plastic wrap directly onto the surface before closing the lid for extra protection. Use within seven days; look for changes in smell, separation beyond normal (a thin layer of oil on top is fine), or any discoloration as signs to discard. Do not freeze — thawing changes the emulsion and results in a grainy texture. When reheating is required for a warm dish, stir gently and bring to room temperature rather than applying heat.

Ingredient Substitutions

If mango is unavailable, apricot purée or canned peaches (pureed and strained) make reasonable substitutes but will change the flavor profile. Swap lime for lemon at a 1:1 ratio if necessary, though lemon offers a brighter, less herbal citrus note. Use avocado oil or light olive oil if you prefer a more neutral or mildly buttery base; avoid extra-virgin olive oil unless you like its distinctive flavor. For an egg-free alternative, use a prepared aquafaba emulsion technique, though texture and stability will differ.

Serving Suggestions

Serve alongside grilled shrimp tacos, as a spread for chicken wraps, or dolloped on a crisp salad with avocado and radish. It is an excellent accompaniment to pan-seared fish, roasted sweet potatoes, or as a dipping sauce for oven fries. Garnish with a little extra lime zest and finely chopped cilantro for freshness. For party platters, present it in a shallow bowl surrounded by sliced baguette rounds, crudités, and smoked salmon slices.

Cultural Background

This condiment marries the French technique of emulsion with tropical fruit influences common throughout Latin American and Southeast Asian cuisines. Fruit-based mayonnaises began as regional adaptations to add local flavors to European methods, and mango makes a natural partner to the richness of oil and egg. The lime inclusion echoes the acid components used worldwide to balance fat and enhance aromatic complexity.

Seasonal Adaptations

In summer, use the ripest fresh mangoes for vibrant aroma; in winter, opt for high-quality jarred purée or frozen mango to maintain consistency. For a festive twist, stir in finely chopped roasted red pepper or a small pinch of smoked paprika to add warmth in the colder months. For holiday entertaining, mix in chopped cilantro and a touch of honey to pair with roasted turkey or ham.

Meal Prep Tips

Make a batch early in the week and portion into individual 1/4-cup containers for quick breakfasts or lunches. Use a small squeeze bottle for easy application on sandwiches and tacos. When packing for lunch, keep the sauce separate from greens and bread until ready to eat to avoid sogginess. For larger gatherings, double the recipe and keep jars on ice in a serving bowl to maintain a safe temperature.

Whether you use it as a spread, dip, or dressing, this mango-forward mayonnaise is an easy way to lift everyday dishes. Its balance of fruit, acid, and fat makes it universally appealing and endlessly adaptable—make it your own by experimenting with chilies, herbs, or different oils.