Mango Margherita Sauce- This fresh-ingredient sauce is perfect over pasta or on crackers as a bruschetta. A fresh twist using mangoes on this Italian classic.
My friend Deanna made an amazing Classic Italian Margherita Sauce for our family a few years back. To this day, our family loves making her Margherita sauce. I love the recipe because of all of the fresh and wholesome ingredients.
Margherita Sauce is an Italian tomato-based sauce traditionally made with tomatoes, garlic, oregano, and basil. It is a popular pizza choice and can top other dishes such as pasta, seafood, and vegetables. This classic sauce originated in Naples, Italy, where it was named after Queen Margherita of Savh
Recently, I bought some mangoes for a fruit salad and had some leftovers, so I was trying to come up with how to use them. We had some friends later in the evening, and I thought a fun-fresh appetizer would be the way to go. That is when I came up with Mango Margherita Sauce.
I obviously wouldn’t be serving this as dinner, so pasta wasn’t an option for that evening. But I knew it would go well as bruschetta. Instead of a toasted baguette as the base for the bruschetta, I used a thick cracker. We became obsessed with the sauce by combining it with Mango Margherita Sauce and freshly shaved Parmesan cheese.
The combination of basil, mangoes, and tomatoes is just perfection. The crackers were a perfect canvas for this mango salsa, but chips and toasted bread would have been just as delicious.
This makes a great spring and summer meal.
What to serve with Mango Margherita Sauce
Grilling? Why not grill up some chicken breasts or boneless skinless thighs and top that with the Mango Margherita Sauce?
Top this Margherita sauce over fresh burrata with a toasted baguette.
Serve this sauce over pasta, and it is just insanely delicious. I serve 1-cup pasta with about 1/2-3/4 cup of sauce, then topped with freshly grated cheese.
Ingredients for Mango Margherita Sauce
Mango Margherita sauce is a bright and zesty combination of sweet and savory flavors. The recipe starts with fresh tomatoes, mangoes, and fresh herbs like basil and parsley. A pinch of sea salt helps to bring out all the flavor.
- Plum tomatoes
- Olive oil
- Fresh basil & parsley
- Salt & pepper
How to make Mango Margherita Sauce
Blanch the tomatoes by boiling a large pot of water. Cut an X through the skin of each tomato, either on the bottom or the side.
Once the water is boiling, add the tomatoes and let them cook for 1-2 minutes or until the skin looks like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled, remove the skin, and dice and place them in a large mixing bowl.
Add the rest of the ingredients and let it sit at room temperature for 1-2 hours, allowing the mangoes and tomatoes to absorb all the flavors.
Serve with pasta, on crackers, or eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.
How do you store mango sauce?
Store leftovers in an airtight container in the refrigerator; when stored correctly, it will last 4-7 days.
Other great sauce recipes
Decadent Lemon Butter Sauce is the epitome of rich creaminess, with a hint of zesty lemon juice that makes it an irresistibly delicious treat you can whip up in no time.
Colorado Chile Sauce takes versatility to a whole new level. It’s not just a condiment; it’s an experience! Enchiladas, burritos, breakfasts, nachos, or salsa are all great options.
Providing a guilt-free indulgence, my recipes for Skinny Alfredo Sauce is scrumptious! Bursting with robust seasoning and delectable creaminess yet low in calories, you’ll quickly become entranced by its flavor.
It’s a cinch to prepare the most delicious Hot Fudge Sauce with only a few ingredients and 10 minutes of your time. After tasting this homemade version, you won’t ever want store-bought again!
Don’t forget to pin this to your favorite Pinterest board for later.
Mango Margherita Sauce
- 6 plum tomatoes
- 2 ripe mangoes diced
- 1 cup olive oil
- 3/4 cup fresh basil chopped
- 1/3 – 1/2 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves garlic minced
- Blanch the tomatoes by boiling a large pot of water. Cut an X through the skin of each tomato; either on the bottom or the side.
- Once the water is boiling, add the tomatoes and let them cook for 1-2 minutes, or until the skin starts to look like it is peeling off. Remove from water with a slotted spoon and let them cool. Once cooled remove the skin, dice, and place in a large mixing bowl.
- Add the rest of the ingredients and let it sit at room temp for 1-2 hours, to allow the mangoes and tomatoes to absorb all of the flavors. Serve with pasta, on crackers or just eat straight from the bowl with fresh cheese, like Burrata. Store leftovers in an airtight container in the refrigerator.