Mango Chutney with Butterfly Coconut Shrimp

Dec 08, 2022 | Dips, Healthy, Kid-friendly, Pescatarian | By aquastar


This sweet, tangy, simple mango chutney dipping sauce pairs perfectly with our Butterfly Coconut Shrimp making a delightful appetizer for any occasion.


Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

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Mango Chutney:

  • 2 tsp oil (vegetable or olive)
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp garam masala
  • ½ tsp red pepper flakes
  • ½ cup white vinegar
  • ½ cup sugar
  • 24 oz (approximately 5 cups) frozen mango fruit chunks
  • Salt to taste

Butterfly Coconut Shrimp:

  • 12 oz Aqua Star Butterfly Coconut Shrimp

To make


Heat oil in a deep, medium saucepan over medium heat. Add garlic, ginger, garam masala and red pepper flakes to pan and sauté for 1 minute. Add vinegar, then the sugar, and stir until the sugar is dissolved, about 2 minutes.

Add the frozen mango chunks to the pan and simmer uncovered over medium heat for 45 minutes to an hour, stirring occasionally until the mango chunks have broken down. Use a fork or potato masher to break down the remaining larger mango chunks to the desired thickness or consistency. Add salt to taste.

Remove from heat and let cool. The mango chutney can be served either warm or chilled. Store in refrigerator for up to two weeks.

Bake or air fry Coconut Shrimp according to package directions. Serve warm with Mango Chutney and Sweet Chili Dipping Sauce (included with Aqua Star's Butterfly Coconut Shrimp). Enjoy!

Serving Suggestions

Instead of garam masala use ¼ tsp each of cinnamon, nutmeg, mustard powder and cumin.

Use fresh mango if frozen is not available (reduce cook time by 15 minutes).