R. Karl's Tasty Mango Hollandaise Sauce Recipe

Now here’s an easy recipe of mine for a sauce that will really add some pizzazz to what may have been a somewhat blah piece of fish. It will work equally well on fried, broiled or even grilled fish like walleye, northern pike, perch or bass!


  • 1 package of Hollandaise sauce (any brand will do)
  • ½ ripe mango, coarsely chopped (mangos are ripe when soft to the touch – much like an avocado)
  • 1 T olive oil
  • 1 t  butter
  • 1-2 T coarsely chopped onion
  • 1 cup orange juice
  • 1 oz. dry white wine or vermouth
  • 1 T flour
  • 1 small, finely diced clove garlic (optional)
  • Pinch of hot pepper flakes (optional)


Make the hollandaise sauce according to the recipe on the package, substituting the orange juice for the suggested liquid.

Meanwhile, sauté the onion -- and garlic, if used -- in the olive oil & butter. When the onion is translucent, add the mango and flour, and sauté an additional 2-3 minutes. The flour will "tighten" the mixture a bit.

Add the wine, and then add this mixture to the waiting hollandaise sauce. Add the hot pepper flakes for a touch of heat if desired.

That's it. The sauce can be used either under or over any white-fleshed fish, depending upon the desired presentation.

You may also want to slice some of the remaining mango and use it as a garnish on the plate. Enjoy!