Guyanese Mango Sour Recipe – Stovetop & Instant Pot

Mango sour (or mango chutney) is a beloved Guyanese dipping sauce made from green mangoes, garlic, hot pepper, and fresh herbs. It’s tangy, spicy, and perfect with pholourie, cassava balls, or plantain chips.

📝 Ingredients

• 2 packed cups chopped green mango (about 2 medium mangoes)
• 2 cloves garlic (chopped)
• 1 scotch bonnet pepper (chopped)
• 1 tablespoon chopped culantro (shado beni — or sub parsley)
• Seasoning & Acidity
• 1 tablespoon lime juice
• 1 tablespoon vinegar (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• Liquid
• 1 1/2 to 2 cups water

👨‍🍳 Instructions

1. 1--- Stovetop Method ---
2. 2In a saucepan, combine the chopped mango, garlic, pepper, culantro, lime juice, salt, sugar, and water. Stir well.
3. 3Bring to a high boil and cook for 19 minutes.
4. 4Reduce to a simmer and stir occasionally, mashing the mango as it softens.
5. 5Continue simmering until the mango reaches your desired texture (about 10–15 minutes).
6. 6Taste and adjust salt and heat, adding pepper sauce if needed.
7. 7Remove from heat. Once cooled to room temperature, stir in vinegar.
8. 8Serve at room temperature or refrigerate for later use.
9. 9--- Instant Pot Method ---
10. 10Add all ingredients to the Instant Pot.
11. 11Close the lid and seal the valve.
12. 12Select Manual and cook for 5 minutes.
13. 13Let pressure release naturally for 10 minutes, then manually release the rest.
14. 14Remove the lid and mash or blend the mixture to your desired consistency.
15. 15Taste and adjust seasoning and acidity. Let cool before serving or storing.