Sriracha Mango Glaze

This glaze is perfect as a basting sauce on chicken, salmon and pork chops.

  • Servings: 4
  • Ready in: 15 Minutes
  • Ideal application: Main Dish, Appetizer
  • Products:

    Original Louisiana® Sriracha Pepper Sauce


  • 3 oz can mango nectar
  • 1/2 cup Original Louisiana® Sriracha Pepper Sauce
  • 1/4 cup brown sugar
  • 1 tsp soy sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1 tsp cornstarch


  1. In a medium-size sauce pot, combine all ingredients, except the cornstarch and bring to a boil. Allow to reduce for about 5 minutes.
  2. Reduce heat, remove about ¼ cup of the sauce into a small cup or mixing bowl. Add the cornstarch and whisk until dissolved.
  3. Use to baste, as desired.

Meet the Chef

Nicholas Landry

Nicholas Landry

Corporate Chef

After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.

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