Mango Sauce


• 1 ripe mango (ripe and firm)
• ½ red or yellow bell pepper
• ½ red onion
• 1 bunch of fresh cilantro
• 2-3 tbsp lemon
• 2 tablespoons of wine vinegar
• 1 tbsp agave
• pinch of salt
• Pinch of freshly ground black pepper.


1. Peel the mango and cut into small squares.
2. Wash the bell pepper, remove the seeds and threads inside and chop it into small cubes.
3. Chop the red onion into very small cubes.
4. Wash and dry the fresh cilantro very well, cut the leaves and then chop them finely with the knife.
5. Put the mango, the pepper, the
onion, cilantro and add freshly squeezed lime juice, the amount can also be varied to taste. Add Agave and Red Wine Vinegar.
6. To finish, season with salt and freshly ground pepper, and mix well.
7. Cover the container and let it rest in the refrigerator until ready to serve.
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Chef Luis Vazquez

With an innate ability to select and prepare premium cuts, his skill is the heart of Marmoleo. Their meticulous technique in curing and roasting meat transforms each piece into a symphony of flavors. Now, this meat master is sharing his wisdom, teaching Florida meat aficionados the art of transforming simple cuts into exquisite culinary creations.

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