Cranberry Mango Sauce is a fun variation of the classic Thanksgiving side dish. It's made with frozen mango chunks, uses 4 ingredients and takes 15 minutes!
For Thanksgiving and Christmas, it’s great to include a bright and sweet side of cranberry sauce. I often make traditional cranberry sauce, but I also like switch it up with Cranberry Orange Sauce, Cranberry Relish and now this Cranberry Mango Sauce. It’s a great make-ahead recipe that only takes 15 minutes!
And what’s better than the fact that this is a great make-ahead dish that only takes 15 minutes? The fact that I use frozen fruit to make it. I use both frozen cranberries and frozen mangoes, so it takes the prep down a notch by not having to wash the cranberries, and peel and chop the mangoes. But you can definitely use fresh as well, and the cook time is the same.
What Ingredients Do You Need for Cranberry Mango Sauce?
You only need 4 ingredients!
- Cranberries: Use 12 ounces, which is the standard size for most cranberry packages. You can use fresh or frozen, depending on the season and what you find available.
- Mangoes: This is the fun surprise in this cranberry sauce that sweetens the recipe and adds a twist to the traditional recipe. You can use fresh or frozen, and make sure they are diced.
- Sugar: Because cranberries are so bitter, we’ll the need sugar to balance off that sweetness. I use granulated sugar, but you can also use coconut sugar, maple syrup, honey or agave syrup.
- Water: This helps to create a great texture for the cranberry sauce so it’s not too dry. You can replace it with apple juice or orange juice.
How to Make Cranberry Mango Sauce
- Place the four ingredients in a small saucepan over medium heat and start stirring the mixture with a wooden spoon.
- Bring to a boil. When you see the berries start to burst, reduce to a simmer. Simmer until most berries are popped and soft and sauce begins to thicken, about 15-20 minutes. You can smash the cranberries or leave them whole, depending on your preference.
When the sauce is thickened, you can leave the cranberry mango sauce to cool down in the pan, or transfer it to another container and allow it to cool down at room temperature. Then store it in the refrigerator.
Frequently Asked Questions
How far in advance can you make cranberry mango sauce?
Like other cranberry sauce recipes, you can make this one up to 1 week in advance and it will stay fresh in the fridge until ready to serve.
How long does cranberry sauce last?
Cranberry sauce will last up to 1 month in the fridge or freezer. However, it tastes best if consumed within 7 days of cooking.
What to do with cranberry sauce if you have leftovers?
Leftover cranberry sauce is wonderful with Turkey Panini the day after Thanksgiving. If you still have more cranberry sauce, feel free to freeze it to use in recipes later on. You can also use it in Baked Brie Cranberry in Bread Bowl or add it on top of overnight oats or oatmeal.
More Cranberry Recipes:
- Baked Cranberry Relish
- Cranberry Orange Sauce
- Oatmeal Cranberry Cookies
- Baked Brie Cranberry in Bread Bowl
- Cranberry Orange Bread
- Cranberry Lemon Muffins
More Thanksgiving Side Dish Recipes:
- Melting Sweet Potatoes
- Cauliflower Mashed Potatoes
- Roasted Brussels Sprouts
- Butternut Squash Mac and Cheese
- Autumn Pear Salad
If you’ve tried this healthy-ish feel good Cranberry Mango Sauce recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Cranberry Mango Sauce
- Place all ingredients in a saucepan over medium heat and stir to combine.
- Bring to a boil. When you see the berries start to burst, reduce to a simmer. Simmer until most berries are popped and soft and sauce begins to thicken, about 15-20 minutes.
- Transfer to a storage container and allow to cool. Store in refrigerator until ready to serve.
- Instead of the mango, you can use oranges, apples, pineapples, peaches or persimmons
- Instead of granulated sugar, you can use coconut sugar, maple syrup, honey or agave syrup.