Amba sauce (pickled mango sauce)


February 11, 2019

Enjoy this spicy Middle Eastern mango pickle condiment with a cheese and crudité board, fish, falafel or eggs.

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 8-10 servings


2 large, very ripe mangoes

Zest and juice of 2-3 limes

10 ml (2 tsp) Food Lover’s Market Extra Virgin Olive Oil

2 cloves of garlic, crushed

2,5 ml (1/2 tsp) yellow mustard seeds

2,5 ml (1/2 tsp) sweet smoked paprika

2,5 ml (1/2 tsp) ground turmeric

1,5 ml (1/4 tsp) cayenne pepper (optional)

Salt and black pepper, to taste


1Peel and destone the mangoes, place the flesh into a blender or food processor.

2Add lime zest and juice, pulse until smooth.

3Heat the olive oil in a small pan over low heat, add garlic and spices to the pan and fry for about 5 minutes or until fragrant. Remove from heat and allow to cool slightly.

4Add the garlic and spice mixture to the mango puree and blend until completely smooth.

5Season to taste.

This sauce can be kept in the fridge for about 2 weeks in a sealed container.

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