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–+ servings
A top view of a bottle of completed Guyanese mango sour.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Condiment
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 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.

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