Mahi Mahi with Mango Lime Butter Sauce

Enjoy the fresh taste of summer mangos and lime juice as it blends with buttery flakes of fish. Its light, delicious, and guilt-free.




4 to 6




  • 3 Tablespoons Challenge Unsalted Butter
  • 1 teaspoon cornstarch
  • ⅛ teaspoon red pepper
  • 1 ripe mango peeled and diced (1½ cups)
  • 2 Tablespoons sugar
  • ¼ cup dry sherry (or mango nectar for alcohol-free version)
  • 2 Tablespoons fresh lime juice (1 lime)
  • 1 teaspoon finely grated fresh lime zest (optional)
  • 1-1¼ lb Mahi Mahi fillets
  • 2-3 Tablespoons Challenge Unsalted Butter


  • 1

    Melt butter in a small saucepan over medium low heat; blend in cornstarch and red pepper. Add mango, sugar and sherry (or mango nectar) and bring just to a boil. Reduce heat and simmer 5 minutes or until fruit is soft and the sauce has thickened. Stir in lime juice and zest and cook an additional 1 or 2 minutes.

  • 2

    Rinse the fish and pat it dry. Brush fish with melted butter. Place fish, skin side on grill over medium heat or under a broiler for about 5 minutes. , Turn and baste the top with butter; cook an additional 5 minutes or until the fish flakes easily with a fork.

  • 3

    Transfer fish fillets to a plate. Spoon warm sauce over fish and serve.

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