Here's an interesting twist for your Thanksgiving table! Mango Cranberry Sauce serves up the delicious, slightly tart flavour of cranberries without all the sugar. Fresh, ripe, juicy mango adds sweetness in a natural way. I serve it throughout the year anytime I'm roasting a chicken.
I originally published this recipe on November 10, 2017. The photos and other information have been updated, but the recipe and video remain the same.
Cranberry sauce is one of my favourite parts of the traditional holiday meal! I love this one because it's a healthier version with less sugar - no refined sugar at all, really!
What You'll Need
- Cranberries - Use either fresh or frozen cranberries.
- Mango - I recommend a nice, ripe, fresh mango for this recipe. While frozen mango is available, in my experience it isn't usually sweet enough. There's a huge difference between a sweet, ripe mango and a firm one that isn't juicy yet. Frozen mango may be great for smoothies, but you really need a sweet, ripe one here.
- Sugar - I like to use unrefined raw sugar because it's minimally processed. Coconut sugar, honey, or maple syrup will alter the taste of cranberry sauce.
How to Make Mango Cranberry Sauce
Bring water and raw sugar to a boil, stirring to dissolve the sugar.
Add the cranberries and boil, stirring occasionally, until the skins pop.
Let the cranberry sauce sit and cool. Then stir in chopped, fresh mango.
Serve at room temperature.
Cranberry sauce is best served at room temperature, but it can be served either warm or cold. Although it's not generally heated for serving, if you've just made it and it's not completely cooled, that's not a problem.
You can make Mango Cranberry Sauce a day early. However, because of the fresh mango in it, I wouldn't leave it much longer than that.
Even better, cook the cranberries up to a few days ahead; then add the mango on the day of serving.
Because cranberries are tart-tasting, we usually add quite a bit of sugar to cranberry sauce. I wanted to find a way to replace some of that sugar in a natural way. A nice, ripe mango is deliciously sweet and comes with fibre which helps to slow down the absorption of sugar. Although we don't want to eat any fruit in excess, it's better to consume whole fruit than fruit juice or straight sugar.
Here are some more cranberry recipes I think you'll like!
- Cranberry Apricot Bars
- Festive Cranberry Salad with Chicken and Pecans
- Cranberry Sauce
- Cranberry Almond Biscotti
Cranberry Sauce with Mango
- 1 cup (250 ml) water
- ½ cup (125 g) raw sugar
- 12 ounces (340 g) cranberries fresh OR frozen
- 1 mango peeled, pitted, and diced (Mine made 1 ¼ cup.)
- Over medium-high heat, boil the water and sugar together until the sugar is dissolved.
- Add the cranberries and boil, stirring occasionally, until the skins pop. Allow to cool.
- Stir diced mango into cooled cranberry sauce. It's great served at room temperature.