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. It's light, delicious and guilt-free.



  • 3 tablespoons Challenge Unsalted Butter
  • 1 teaspoon cornstarch
  • 1/8 teaspoon red pepper
  • 1 ripe mango, peeled and diced (1 1/2 cups)
  • 2 tablespoons sugar
  • 1/4 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 1 1/4 pounds Mahi-Mahi fillets
  • 2-3 tablespoons Challenge Unsalted Butter


  1. Sauce: Melt butter in a small saucepan over medium low heat; blend in cornstarch and red pepper.
  2. 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.
  3. Stir in lime juice and zest and cook an additional 1 or 2 minutes.
  4. Mahi-Mahi: Rinse the fish and pat it dry. Brush fish with melted butter.
  5. Place fish, skin side on grill over medium heat or under a broiler for about 5 minutes.
  6. Turn and baste the top with butter; cook an additional 5 minutes or until the fish flakes easily with a fork.
  7. Transfer fish fillets to a plate.
  8. Spoon warm sauce over fish and serve.

Yield: 4 to 6 servings

Source: Challenge package recipe developed by Challenge Home Economist

Recipe and photo used with permission from: Challenge Dairy

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