Sweet Mango Chilli Sauce

Sweet Mango Chilli SauceSweet Mango Chilli Sauce ingredientsSweet Mango Chilli Sauce preparationSweet Mango Chilli Sauce preparation
Mango season is in full swing, and I can’t seem to resist buying a case of mangoes. This usually means we have about a dozen mangoes in the house, and ultimately means Sweet Mango Chilli Sauce time.

I seem to buy a mango called R2E2 Mango, which can weigh up to 1 kilo (2 pounds each)! R2E2 simply means Row 2 Experiment 2, from the governments mango research facility in Bowen, Queensland. R2E2 is the 3rd most popular mango sold in Australia, and is sought after for export markets. I love the giant size and the great flavour this mango gives, and it’s non-fibrous or stringy like some varieties. R2E2 is NOT genetically modified, just has a funny name!

This Sweet Mango Chilli Sauce recipe is inspired by an amazing mango chilli sauce we used to buy in Canada. I think it was Indian in origin, but I can’t find it in Australia. My version is almost a hybrid sauce between mangoes and a sweet chilli sauce. The passionfruit juice is completely optional. I have passionfruits growing in my yard, so it’s easy to source for me. I like to think that they add a really subtle tropical-ness to the sauce, but don’t sweat it if you don’t have any! Just make sure there is no passionfruit seeds, as this will ruin the recipe.

The mangoes I used weigh about 500 grams (1 lb) each, so if you are using smaller mangoes, you might need to use extra. If you want to keep the sauce looking more ‘yellow’ instead of orange, simply replace the red Thai chillis (Bird’s Eye chillis) with spicy yellow chillis, like the Siam chilli, and it will keep the sauce colour more similar to a mango. You can also use frozen mangoes if fresh aren’t available.

I love making dipping sauces like Sweet Chili Sauce or Easy Sriracha Mayo. This Sweet Mango Chilli Sauce recipe is awesome as a dip for chicken strips, shrimp, Vietnamese or Thai rolls, add to a stir fry or a salad dressing. Bon Appetit! Приятного аппетита!

Sweet Mango Chilli SauceSweet Mango Chilli Sauce

5.0 from 1 reviews
Sweet Mango Chilli Sauce
Prep time
Cook time
Total time
Recipe type: Condiment
Cuisine: Asian
  • 4 red Thai chillis - roughly chopped seeds in
  • 1 yellow capsicum (bell pepper) chopped
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • 3 mangoes roughly chopped
  • 1 cup sugar
  • juice of 1 lime
  • 4 tablespoons passionfruit juice (optional)
  1. Chop and deseed the chillis. You can decide on the amount of heat you want in your sauce by the amount of seeds you leave.
  2. In a saucepan, place all the ingredients, except the cornstarch, and bring to a boil over medium high heat. Simmer for 20 minutes.
  3. Remove from heat. Using a stick blender, carefully blend the mango sauce until smooth and all lumps and chillis are blended. Remember it's very hot! Don't burn yourself!
  4. OPTIONAL - only if sauce is very runny. Return to heat and return to simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water makeing a slurry. Add the corn starch slurry to the mango sauce and cook for a few minutes until it thickens.
  5. Place into a clean sterilised jar, allow to cool and keep refrigerated.
*Burning disclaimer- vinegar mango mixture is very hot, do not burn yourself.


Sweet Mango Chilli SauceThis Sweet Mango Chilli Sauce recipe is awesome as a dip for chicken strips, shrimp, Vietnamese or Thai rolls, add to a stir fry or a salad dressing.


    • I’ve never made mango chutney before, (not a huge fan of chutneys) but adding spice to it would definitely improve it, in my humble opinion! 🙂 I wonder if I would like a chutney better if I blended it to a sauce? lol

    • Haha! I’ve never heard it described that way before! But you are right, it does sound like a Star Wars Mango! Thanks so much for your comment, this made me laugh! 🙂 Have a great day!

  1. Hi Peter,

    Lovely recipe. Any idea if this sauce can be canned and stored for a few months? Would love to give these out as gifts to family members, but mango season is about to get over in another week or so.

    • Thanks Indu! I love mango season!! I haven’t canned this before, and am no expert, however fruit has a low ph, plus with the added acidic lime juice, I think it should be safe to can, using the water method. Always check the latest canning guidelines. We usually eat this very quickly at my house and I don’t bother canning it! Maybe I should attempt next mango season! Please let me know how it works for you!

    • Hi Jennifer, Yes this is fine to can in water bath, just don’t skip the lime juice. The length of time in a water bath depends on your physical elevation from sea level. If you are from 1000ft to 3000ft high, then about 20-25 minutes should be fine. I wouldn’t go less than 20 minutes, and not more than 30. Ensure to follow proper sterilization techniques, as I am sure you are aware of! 🙂 Good luck and enjoy!

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