Mango sour is the go-to condiment for many Guyanese street snacks, known for its heat, tangy flavor, and smooth texture. This stovetop version is made from scratch using green mangoes, garlic, hot pepper, and cumin. It’s the way many of us remember it from snack stands in Guyana.
Unlike my Instant Pot Mango Sour, which speeds things up in the kitchen, this recipe sticks to the traditional stovetop method. If you have the time, you’ll be rewarded with an extra layer of depth and flavor.
Why You’ll Love This Guyanese Mango Sour Recipe
- Traditional: This recipe reflects the original method used in Guyana before pressure cookers or blenders were in every kitchen.
- Flavor: By simmering on the stove, the mangoes soften naturally and the spices have time to develop a rich, layered taste.
- Adjustable: Control the heat, sweetness, and thickness to suit your taste — some like it spicy and tangy, others prefer a little sweetness from turning mangoes.
Choosing the Perfect Mangoes for Your Sauce
Most people make mango sour using really green mangoes. I love having a combination of really green mangoes and some half ripe or turning mangoes as they are called. Half ripe mangoes add a bit of sweetness and balances out the sour taste of the green mangoes. Some people also add sugar to sour to achieve this but I prefer the natural refined sugar free way!
Ingredients for Traditional Mango Sour
I use fresh, green mangoes and a few pantry staples to bring this condiment to life.
- Green mangoes: Look for firm, unripe mangoes for the best sour flavor. A mix of green and half-ripe mangoes works well too for balance.
- Wiri wiri peppers: Adds authentic heat. If unavailable, use another hot chili pepper.
- Yellow onion and garlic: The flavor base.
- Ground cumin (geera): Gives mango sour its distinct, earthy taste.
- White vinegar (optional): Helps preserve the sour and adds tang.
- Salt and water: For seasoning and blending.
See recipe card for quantities.
How to Make Mango Sour on the Stovetop
Blend
Start by blending your base. Add the peeled mangoes, onion, garlic, wiri wiri peppers, and ½ cup of water to a blender or food processor.
Blend until smooth.
Cook
Cook it down. Transfer the blended mix to a saucepan. Add salt, cumin, and another cup of water. Bring to a boil over medium heat, then boil on high for about 5 minutes, stirring constantly to prevent sticking.
Simmer
Simmer for flavor. Lower the heat and let the mango sour simmer for 10 minutes. Stir in vinegar if using and cook for an additional 5 minutes. Let cool before storing.
What to Serve with Homemade Mango Sour
It is most popularly eaten with snacks such as, chicken foot, channa and plantain chips. These are definitely school yard favorites. When I visit Guyana my trip is not complete until I go to the snack stand on the corner and get some chicken foot and sour.
I love making a batch of mango sour and sticking it in the fridge. It tastes great with pholourie, tuna cakes, and egg balls too. Now at home, here in the U.S., I eat mine with regular potato chips or even Terra Chips. I treat it like salsa!
Storage
Store your mango sour in an airtight container in the fridge. It lasts about a week — but if your household is anything like mine, it’ll be gone much faster.
Tips for the Best Mango Sour
- Use green mangoes for that signature tang. Fully ripe mangoes will make the sauce too sweet. If you like a touch of sweetness, add a half-ripe mango instead of sugar.
- Blend first to save time. If you want to cut down cooking time, blend all the ingredients before boiling — no need to cook the mangoes until soft first.
- Stir often while cooking. This helps avoid burning or sticking, especially once the sauce starts to thicken.
Frequently Asked Questions
Yes. Traditionally, people boiled the mangoes until soft, then mashed or whisked the mixture. This takes longer but still works well.
It depends on how many peppers you use. Start with 1–2 and adjust to your spice tolerance.
The texture can vary depending on how much water you use or how long you simmer it. If it’s too thin, let it cook a bit longer to reduce; if it’s too thick, stir in a tablespoon of water at a time until it reaches the consistency you like.
Guyanese Mango Sour Recipe
Equipment
- Food Processor or blender
- Small Saucepan or pot
- Stirring Spoon
Ingredients
- 2 green mangoes peeled and diced
- 1/2 yellow onion chopped
- 3 cloves garlic
- 2 wiri wiri pepper or any hot chili pepper
- 1 teaspoon cumin powder
- 2 tablespoons white vinegar optional
- 1 1/2 cups water
- 3/4 teaspoon salt
Instructions
- Combine mangoes, onion, garlic, wiri wiri pepper and 1/2 cup water in a food processor or blender and blend until really fine. If using a blender add all of the water.
- Then place blended ingredients, cumin powder, salt and 1 cup water in a small saucepan on medium heat and bring to a boil
- Next, once ingredients come to a boi, boil for 5 minutes on high heat stirring constantly to avoid burning or sticking, then reduce heat to low and let simmer for 10 minutes
- Then add vinegar if using, mixing together well. Continue to cook for another 5 minutes then remove from the heat and allow to cool completely before using
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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