Mangonnaise

Mangonnaise - Mango Mayo - Mango Dip

Chef Juzer’s signature mango-infused mayonnaise for sandwich lovers

Yields: Approx. 2½ cups | Total Time: 10 minutes

Chef Juzer’s signature mango-infused Mayonnaise for sauces and dips lovers.

A silky, tangy, and fruity twist on classic mayonnaise, Mangonnaise is my creation for mango season. While mango chutneys and pickles are all-time favorites, I thought to give some trendy touch for mayo lovers.

Made using ripe Alphonso mangoes, this unique spread adds tropical sweetness and smooth richness to grilled sandwiches, wraps, and seafood. I kept it simple, balanced with mustard and herbs, it delivers bold flavor without overpowering the mango's charm.

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Ingredients

Base Emulsion

• 2 large Alphonso mangoes (fully ripe)

• 1½ cups neutral oil (sunflower or Olive)

• 2 tbsp Dijon mustard

• Few Ice Cubes

Seasoning

• Black pepper powder, to taste

• Oregano, to taste

• Sugar, to taste

• Salt, to taste

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Method

1. Extract the Mango Pulp:

   • Peel and deseed the mangoes. Scoop out the pulp, ensuring it’s smooth and free from fibrous bits.

2. Blend the Ingredients:

   • In a high-speed blender or food processor, add mango pulp, Dijon mustard, salt, sugar, pepper, oregano, and a few ice cubes.

   • While blending, slowly drizzle in the oil until the mixture emulsifies into a thick, creamy consistency.

3. Adjust to Taste:

   • Taste and adjust sugar, salt, and mustard as needed.

   • The flavor of the mango should remain dominant—do not allow mustard or seasoning to overpower it.

4. Chill and Store:

   • Store in an airtight jar in the refrigerator.

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Chef’s Notes

• For a tangier version, add a teaspoon of lemon juice or apple cider vinegar.

• Use only ripe mangoes—unripe ones will make the spread bitter or tart.

• Serve with grilled chicken, fish, or as a spread in wraps and sandwiches.

• You may experiment with other mango varieties like Kesar or Totapuri, but adjust sweetness and acidity accordingly.