Guyanese mango sour recipe – Stovetop & Instant pot

A tangy, spicy condiment with bold Caribbean flavor, this mango sour is the perfect dip for your favorite snacks, from pholourie to cassava balls. Made with green mangoes, herbs, hot peppers, and vinegar, it’s simple to make and guaranteed to wake up your taste buds.

I love a good sauce. My fridge is always stocked with things like tamarind sauce, chow chow, garlic sauce and mango sour absolutely has a place in that rotation. It’s a must-have for Guyanese street food, but once you make it at home, you’ll be adding it to way more than just snacks.

Let me show you how easy it is to make mango sour, whether on the stovetop or in the Instant Pot. Then get ready to dip, drizzle, and fall in love with this vibrant Guyanese favorite.

What is mango sour

Mango sour is a popular Guyanese condiment made with unripe green mangoes, garlic, hot pepper, vinegar, and herbs like culantro (chadon beni). The flavor is a bold mix of tart, spicy, and savory.

It’s most often served as a dip for snacks like cassava balls, potato balls, or pholourie, but you can also use it as a marinade or add a spoonful to stews and soups for a tangy kick.

How to make Guyanese mango sour

Ingredients

To make mango sour, you will need a handful of key ingredients.

• Green mangoes – Unripe and firm for that signature sour flavor. Slightly half-ripe mangoes can be used if you want a touch of sweetness.
• Hot peppers – Wiri wiri is traditional, but scotch bonnet or red chili peppers work well too.
• Garlic & chadon beni – For a savory, herby base.
• Apple cider vinegar – Adds acidity and balance. Any neutral vinegar can be substituted.
• Sugar – Optional, based on how tangy or mellow you want it.
• Lime juice & salt – To brighten and round out the flavors.

The best mangoes for sour

Look for mangoes that are very green with firm skin and no soft spots. These give the best tart flavor without needing extra vinegar.

Avoid soft, overripe, or sweet mangoes, as they’ll change the flavor and may not break down the same way when cooked. A combo of fully green and just-turning-yellow mangoes works great if you like a little balance.

Instructions

On the stovetop

Making mango sour on the stovetop is a simple and flavorful process. Here’s how to prepare this delightful sauce:

1. Prep Ingredients: Peel and dice mangoes. Rough chop the garlic and chadon beni.

2. Boil: In a medium pot, combine mangoes, garlic, pepper, vinegar, lime juice, chadon beni, sugar, and a cup of water. Bring to a boil over medium heat.
3. Simmer: Reduce to low and cook for 20–25 minutes until mangoes are soft.

4. Mash or Blend: Use a potato masher for a chunky texture or pulse in a food processor for smooth.
5. Cool & Store: Let cool completely before transferring to a jar or container. 

Instant pot mango sour

To make delicious mango sour in the Instant Pot, follow these simple steps:

1. Combine diced mangoes, water, garlic, hot pepper, vinegar, lime juice, sugar, and salt in the pot.
2. Seal and set to Manual High Pressure for 5 minutes.
3. Let pressure release naturally for 10 minutes, then quick release.
4. Mash or blend to your desired texture.
5. Cool before storing in the fridge.

Storage tips

Once cooled, transfer mango sour to a sealed jar or container and refrigerate. It will keep for up to 1 week.

Tips:

• Always use a clean spoon to scoop. Avoid double dipping.
• If it smells off or looks discolored, discard it.

Recipe variations

• No sugar: Omit it completely for an extra tangy bite.
• Use ripe mangoes: For a naturally sweet version (you may want to skip vinegar here).
• Extra heat: Add more hot peppers or a splash of your favorite pepper sauce.
• Add the mango seed: Grated seed adds a nutty richness and a dose of fiber.

What to eat with mango sour

This is the dip for your Guyanese snacks especially:

• Pholourie
• Potato or cassava balls
• Egg balls
• Fish cakes
• Plantain chips

But don’t stop there! Drizzle it over spicy fried chicken, spoon it onto aloo pie, or stir a bit into your next soup pot. It balances out savory dishes beautifully and gives everything a zesty boost.

Try these other condiments

Keep that condiment shelf strong! Try one of these next:

• Garlic Sauce
• Chadon Beni Sauce
• BBQ Sauce
• Pineapple Chutney

And for the mango lovers

• Mango Juice
• Mango Ice Cream
• Mango Passion Fruit Juice

Guyanese Mango Sour Recipe – Stovetop & Instant Pot

Mango sour (or mango chutney) is a beloved Guyanese dipping sauce made from green mangoes, garlic, hot pepper, and fresh herbs. It’s tangy, spicy, and perfect with pholourie, cassava balls, or plantain chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10

Course: Condiment

Cuisine: Caribbean

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 packed cups chopped green mango about 2 medium mangoes
• 2 cloves garlic chopped
• 1 scotch bonnet pepper chopped
• 1 tablespoon chopped culantro shado beni — or sub parsley
• Seasoning & Acidity
• 1 tablespoon lime juice
• 1 tablespoon vinegar optional
• ¼ teaspoon salt
• ¼ teaspoon sugar
• Liquid
• 1½ to 2 cups water

Method

 

Stovetop Method

1. In a saucepan, combine the chopped mango, garlic, pepper, culantro, lime juice, salt, sugar, and water. Stir well.
2. Bring to a high boil and cook for 19 minutes.
3. Reduce to a simmer and stir occasionally, mashing the mango as it softens.
4. Continue simmering until the mango reaches your desired texture (about 10–15 minutes).
5. Taste and adjust salt and heat, adding pepper sauce if needed.
6. Remove from heat. Once cooled to room temperature, stir in vinegar.
7. Serve at room temperature or refrigerate for later use.

Instant Pot Method

1. Add all ingredients to the Instant Pot.
2. Close the lid and seal the valve.
3. Select Manual and cook for 5 minutes.
4. Let pressure release naturally for 10 minutes, then manually release the rest.
5. Remove the lid and mash or blend the mixture to your desired consistency.
6. Taste and adjust seasoning and acidity. Let cool before serving or storing.

Notes

Storage

Store mango sour in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze in small portions and thaw as needed. Stir well before serving.

Tried this recipe?

Let us know how it was!