Mango Mayonnaise

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: about 1 1/2 cups
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3 ripe mangoes, peeled, pitted and cut into 1/2-inch pieces

1/2 cup Basic Mayonnaise, recipe follows

Honey, optional

Basic Mayonnaise:

3 large egg yolks*

2 tablespoons Champagne vinegar

2 tablespoons Dijon mustard

1 lemon, juiced

2 dashes hot pepper sauce

Fine sea salt

2 to 2 1/2 cups vegetable oil


  1. Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.

Basic Mayonnaise:

Yield: 3 cups
  1. In a blender, combine egg yolks, vinegar, mustard, lemon juice, hot pepper sauce, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.