Mango Avocado Sauce Recipe (Vegan)

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Creamy avocado sauce recipe with mango, citrus and basil is also vegan and oil-free. Its tropical vibe makes it perfect for coating a summery pasta, zoodles, to drizzle over jackfruit tacos, nachos, burritos and fajitas. It make a nice dipping sauce for roasted sweet potatoes or fresh veggies and I love it slathered over these veggie burgers.

Mango Avocado Sauce

This sauce right here is what you’ll want to have handy and live off of all summer long. A riff on my popular savory basil mango sauce, this rich and creamy avocado variation is whole food plant Basel oil-free, raw vegan, no mayo, just pure goodness. So you can enjoy as much as you want without any guilt.

From drizzling over tacos to dressing pasta and dipping veggies, this blender sauce compliment pretty much everything I can think of. Thanks to a generous amount of zesty lemon or lime juice, it also keeps well in the fridge for a couple of days without oxidizing, just make sure to store it in an airtight ja or container.

I tossed mine with zoodles one night and soba buckwheat soba the next. You could even mix in spaghetti and zucchini noodles together for a heartier meal and sprinkle with fresh juicy cherry tomatoes. So delicious!

Why this recipe works:

  • Easy – the sauce is super simple and easy to make, just throw everything in a blender or even food processor and buzz it until creamy smooth and voila: magic sauce in your face!
  • Recipe Variation – Swap the basil for cilantro to give you sauce more of a Latin flair. You can alternate Italian pasta night and Taco Tuesday like it’s a whole new sauce!

More Sauces

Mango Avocado Sauce
5 from 3 votes

Mango Avocado Sauce

Vegan creamy avocado sauce recipe with mango, citrus and basil for pasta and tacos. 
Print Recipe
Prep Time:10 minutes
Total Time:10 minutes


  • 1 red mango - peeled & diced
  • 1 large haas avocado (cut in half, pit removed)
  • 1 lemon or lime -juiced
  • 2 scallions
  • 5 cloves garlic
  • 1 cup basil leaves (swap with cilantro for a Mexican twist)
  • 1 pinch sea salt


  • Add the mango, avocado, scallions, basil, lemon and a pinch of sea salt to a powerful blender or food processor. Process until creamy and smooth. Taste and add more lemon juice and sea salt to taste or a splash of water to thin out the sauce if desired.

WFPB + Plantricious

  • Certified Plantricious Recipe


  • Recipe Variation - to give your sauce some Mexican flair simply swap the basil for fresh cilantro. You can alternate Italian Pasta night and Taco Tuesdays like a boss! 


Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 399mg | Fiber: 5g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 37.7mg | Calcium: 39mg | Iron: 0.8mg
Course: Sauce
Cuisine: Italian
Keyword: avocado sauce
Servings: 4 people
Calories: 121kcal
Author: Florentina


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  1. This sauce is absolutely incredible. I make sure to always have avocados and mangos in my kitchen at all times so I can whip this up anytime. Completely in love, thank you Florentina!

  2. Finally I did the recipe today. Instead of basil (cause of my allergy) I replaced with half stick of celery. And guess what(?) it was awesome. I added 2lemons and some water cause my Vitamix wasn’t able to blent it.
    Next time I will replace some of the garlic with half of chilli.
    I also gave to a friend of me to taste it and we have the same opinion <>.

    1. Hey so glad you loved it with the celery, you could just use the celery leaves next time to process easier. Also the food processor works better in this case. Enjoy! ~ Florentina

  3. I ate the sauce with cabbage onion salad. For the record. This Saturday I will do it again with zoodles and I will get both a photo. Thank you

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