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Mango Cranberry Sauce

I got this recipe from a friend. It's definitely worth the effort if you want to wow your gang at Thanksgiving. The leftovers are great with chicken or ham. —Robert & Rebecca Littlejohn, Meadow Vista, California
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4-1/2 cups


  • 1-1/2 cups whole-berry cranberry sauce
  • 3 tangerines, peeled, seeded and chopped
  • 1 medium mango, peeled and diced
  • 1 cup diced fresh pineapple
  • 1/4 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped


  • In a large bowl, combine all the ingredients. Cover and refrigerate until serving.
Nutrition Facts
1/4 cup: 57 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

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Average Rating:
  • babycakes24
    Nov 30, 2011

    This recipe is definately a keeper! The onions and jalapeno balance out the sweetness perfectly. Even my brother that isn't too found of trying new things went wild over this! Keeps for over a week in the fridge.

  • Ram1
    Nov 24, 2011

    No comment left

  • cee-jay
    Dec 17, 2010

    How long does a mango keep and can this sauce be made a week ahead of time?

  • Cookin_It_Up
    Nov 23, 2010

    I had 25 people over one Thanksgiving so I doubled the recipe. I had NONE left at the end of the meal! My guests were eating it like the rest of the side dishes as opposed to it being a small side addition. THEY LOVED IT and so did I! I'd make it at any time of the year.

  • come on
    May 13, 2010

    Wonderful with a small hint of jalapeno. The cilantro really brings out the taste.