This tangy mango sour is a Guyanese classic! Made with green mangoes, fiery wiri-wiri peppers, and garlic, it’s the perfect dip or condiment for pholourie, cassava balls, or even fried fish. With its blend of spicy, salty, and tangy flavors, this versatile sour will add a zesty kick to any meal.
How to Make Mango Sour
Start by peeling a green, unripened mango and chopping it into 2-3 inch pieces, discarding the seed. Chop the garlic and set it aside. In a small pot, combine the mango pieces with garlic, wiri-wiri peppers (or scotch bonnet), salt, water, and a teaspoon of roasted cumin. Bring the mixture to a rapid boil for 10-15 minutes.
Lower the heat and simmer until the mango softens and the liquid reduces slightly. Mash the mango to your preferred consistency, leaving it chunky or smoothing it out. Adjust the salt, pepper, and cumin to taste. If desired, stir in vinegar once the mixture has cooled slightly for an extra tang. For those who love a sweet-and-tangy balance, mix in a tablespoon of sugar while the sour is still warm.
Let the mango sour cool completely—it will thicken as it cools—and enjoy this flavorful condiment with your favorite Caribbean dishes.
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Mango Sour
Equipment
Ingredients
- 2 cups green unripened mango chopped (about 1 mango)
- 3 garlic cloves chopped
- 1-2 wiri-wiri peppers or scotch bonnet or desired amount of pepper sauce
- ½ teaspoon salt to taste
- 2 ¼ cups water
- 1 teaspoon ground roasted cumin geera
- 2 tablespoons vinegar optional
- 1 tablespoon sugar optional
Instructions
Prepare the Ingredients
- Peel and chop the green mango into 2-3 inch pieces, discarding the seed.2 cups green unripened mango
- Chop the garlic and set aside.3 garlic cloves
Cook the Mango Mixture
- In a small pot, combine mango, garlic, wiri-wiri peppers, salt, water, and cumin.1-2 wiri-wiri peppers or scotch bonnet, ½ teaspoon salt to taste, 2 ¼ cups water, 1 teaspoon ground roasted cumin
- Bring the mixture to a rapid boil over medium-high heat for 10-15 minutes.
- Reduce the heat and simmer until the mango is soft.
Mash and Season
- Mash the cooked mango with a fork or potato masher to your desired consistency.
- Adjust seasoning with additional salt or pepper if needed.
Finish with Optional Ingredients
- If desired, stir in vinegar and/or sugar for extra tang or sweetness.2 tablespoons vinegar, 1 tablespoon sugar
- Allow the mixture to cool completely, as the sour will thicken as it cools.
Serve and Enjoy
- Pair the Mango Sour with fried snacks, grilled dishes, or use it as a zesty dip.
