Mango Cream Sauce

Mango Cream Sauce

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"I was making Anniversary Chicken, and wondered what I could put on the plate with it... Pasta didn't work, so I re-created this sauce that a chef in a restaurant told me about once. Leave out the mango slices if they will clash with the type of chicken you are cooking."
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25 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium saucepan over medium heat, blend heavy cream, mango juice, brandy, and brown sugar until thickened. Stir in mangoes, and bring to a boil over high heat. Continue to cook and stir about 1 minute. Serve warm.



I needed a mango sauce for tropical pancakes and I chose this recipe. I used a 15 oz jar of mangos that I put in the blender for a smooth sauce and I substituted amaretto in place of the brand...

great recipe, simple but different. nice to make chicken different.

Very easy and went great with coconut shrimp. I use apple cider instead of the alcohol suggested and puree a fresh mango.

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