January 26, 2014

Green Mango Sauce for Raw Veggie Noodles

This is an Asian style raw green mango sauce inspired from Piccata sauce and raw green mango chutney, a great mix of Indian and Italian tastes :-). This is quick'n'healthy, and flexible to be made as raw for a raw 'noodles' sauce or almost raw for a cooked pasta sauce.

  • Homemade coconut milk - 1-2 cups (depending on your desired consistency)
  • Raw green(unripe) mango - 1 medium
  • Green chilly - 2-3 (check spice level)
  • Garlic - 3-4 cloves
  • Fresh ginger root - 1 Tbs (chopped)
  • Sea salt - as per taste

  • Peel and slice mango. Reserve a handful of thin slices for garnishing your pasta or noodles.
  • Roast garlic if you would like, I roast in a few drops of olive oil since I cannot handle raw garlic sometimes.
  • Blend everything to a smooth and creamy sauce.
  • Serve with your choice of raw 'noodles'.
  • I served with a combination of raw jicama and carrot noodles. 
  • To make raw veggie noodles, I just slice them using my spirooli slicer and toss with a tablespoon each of raw apple cider vinegar and EV olive oil and keep aside for 30 minutes or so. 

Omit the ginger and add 1/4 cup of nutritional yeast for a 'cheesy' flavor. Serve with your choice of cooked pasta.

Note: Check how sour the raw mango is. If you think it is not sour enough, you might want to add lemon juice to enhance the flavor.

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Raw Food Thursday


  1. This sauce sounds fabulous! I'm highlighting it tomorrow at Raw Foods Thursdays. Thanks so much for sharing it with us!



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