Mango Hot Sauce for Raw Oysters

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 1 cup (250 mL)


  1. 1 1/2 cups (375 mL) Compliments Mango Mania (frozen pieces) or cubed fresh mango, divided
  2. ½ cup (125 mL) white wine vinegar
  3. 1/3 cup (75 mL) lime juice
  4. 2 tsp (10 mL) minced fresh ginger
  5. 1 tsp (5 mL) Louisiana-style hot sauce, or to taste
  6. 1/2 tsp ( 2 mL) each salt and pepper
  7. pinch of sugar


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