Mango Hot Sauce for Raw Oysters

Prep time: 10min
Total time: 25min
Makes: 1 cup (250 mL)
1 1/2 cups
Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
375 mL
½ cup
white wine vinegar
125 mL
1/3 cup
lime juice
75 mL
2 tsp
minced fresh ginger
10 mL
1 tsp
Louisiana-style hot sauce, or to taste
5 mL
1/2 tsp
each salt and pepper
2 mL
pinch of sugar
Per serving (1 tbsp/15mL):
2 g
1 g
0.1 g
45 mg


  1. In blender, puree 1 cup (250 mL) mango pieces, white wine vinegar, lime juice, ginger, hot sauce, salt, pepper and sugar until smooth. Pass through fine-mesh strainer. Pour into serving bowl. Finely diced the remaining mango and set in small serving dish.

  2. To serve, spoon about 1 tsp (5 mL) sauce onto each raw oyster on the half shell and top with a few pieces diced mango. Yield is sufficient for about 4 dozen oysters.


1. Substitute hot sauce with seeded, finely chopped fresh habanero chili.
2. Serve with lime wedges.