Guyanese Mango Sour Recipe

Close up of Guyanese mango sour served with plantain chips and cassava chips on a white plate.

Guyanese Mango Sour Recipe

Mango sour is the ultimate Guyanese condiment, served with everything from pholourie to plantain chips. This stovetop version is made from scratch with green mangoes, hot pepper, garlic, and cumin for that bold, nostalgic flavor that reminds you of the snack stands back home.

Course Condiment

Cuisine Guyanese

Keyword guyanese mango sour, mango sour, stovetop mango sour, traditional mango sour

Prep Time 10

Cook Time 40

Servings

Calories 58kcal

Equipment

Food Processor or blender
Small Saucepan or pot
Stirring Spoon

Ingredients

2 green mangoes (peeled and diced)
1/2 yellow onion (diced)
3 cloves garlic (minced)
2 wiri wiri pepper (or any hot chili pepper)
1 teaspoon cumin powder
2 tablespoons white vinegar
4 cups water
3/4 teaspoon salt
1 tablespoon brown sugar (optional)

Instructions

Combine the mangoes, onion, garlic, wiri wiri pepper, geera, salt, sugar (if using), and water in a saucepan over medium heat. Bring to a boil uncovered, then continue cooking until the mangoes are very soft and can be easily crushed with a fork (about 30 minutes).
Crush the mangoes and other ingredients using a fork, swizzle stick, or whisk until the sour reaches your desired consistency. Then stir in the white vinegar and mix well to combine.
Allow the mango sour to cool completely before serving.

Notes

For a looser blender-style sour:
Blend all of the ingredients except the vinegar until smooth. Add the mixture to a saucepan and cook for about 10 minutes, or until the sour no longer tastes raw. Stir in the vinegar at the end. I typically add an additional 2 cups of water for a looser sour that’s perfect for drenching pholourie or cassava chips.
For a more hands-off and quicker version, try my Instant Pot Mango Sour recipe!

Nutrition