This Mango Sauce is the perfect blend of sweet and spicy sauce. Delicious with seafood, chicken or pork, or as a dipping sauce. Easy to make with an explosion of tropical flavor, packs the perfect punch! Not too spicy, not too sweet but just right!
Mango season is in full swing, and I can't seem to resist buying a box of mangoes. This usually means we have about a dozen mangoes in the house, and ultimately means Mango Chili Sauce time. Honestly I'm obsessed with sauces, and if you're here, you must be too! Check out my favorite homemade sauces!
- Homemade Thai Sweet Chili Sauce
- Homemade Tartar Sauce
- Yogurt Garlic Sauce
- Tzatziki Sauce
- Easy Sriracha Mayo
- The Secret to Creamy Honey Mustard Sauce
What Type of Mangoes do I use for Chili Sauce?
I always 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!
Not all mangoes are the same, you want to use mangoes that are not stringy and fibrous. If you eat a mango, and there are lots of fibres in your teeth, then it's the wrong one! Try to use fibre free mangoes. When I was in Bolivia, I made this mango sauce with wild mangoes. The flavor was good, but the fibrous pulp was difficult. After boiling and blending the mangoes, we had to strain them before continuing with the recipe. So it's possible to use common mangoes (found in many American supermarkets), but it requires a further step of straining. In the video I use a Honey Gold Mango, and in the USA, I recommend Valencia Pride Mangoes.
This mango sauce recipe is inspired by an amazing mango chili 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 Thai Sweet Chili 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.
How to Make Spicy Mango Sauce
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 chilis (Bird's Eye chilis) with spicy yellow chilis, like the Siam chili, and it will keep the sauce color more similar to a mango. If you use red bell peppers (red capsicums) it will turn the sauce quite red.
This is an easy mango recipe to make. Simply cook all the ingredients together before using a stick blender to combine together. You need to be careful as can will burn yourself as the mango sauce is super hot! If you'd like your sauce to be less runny, then add a corn starch slurry to thicken.
You can also use frozen mangoes if fresh aren't available. Check the ripeness and taste the sweetness of the mangoes. Frozen mangoes are usually picked unripe, therefore they'll need extra sugar in the mango sauce, adjust to your taste.
Mango Habanero Sauce
This might seem obvious, but you'd be surprised that people don't understand the different heats of chili peppers. If you use Habanero Chili Peppers, remember they are about twice as hot as the Thai Chili Peppers. Also remember that the amount of pepper seeds you add to the recipe, greatly increases the heat. Adjust recipe accordingly to your tastes.
I recommend using Thai Chili Peppers also called Bird's Eye Peppers. If using Habaneros, remember to use less Habaneros chilis, and limit their heat by removing the seeds. Here are some other varieties with the recommended heat, or use Habanero's at your own risk! 🤣
- Cayenne Peppers
- Charleston Hot Peppers
- Bahamian Peppers
Recipe Tips
- If using stringy, fibrous mangoes, you will need to strain the sauce after blending. Nobody likes mango stuck in their teeth!
- Use a Yellow Bell Pepper for the right color and flavor
- Skip the passionfruit and add a bit of fresh pineapple
- The cooked mango sauce is very hot! Do not burn yourself. Allow to cool before blending so you don't burn from any splashing
- Substitute 1 mango in the recipe with 2 peaches
- To make a Mango Habanero Hot Sauce, substitute with habaneros, but at your own risk!
- This recipe is not shelf stable and needs to be kept refrigerated. Enjoy within a few weeks.
What to Serve with Chili Mango Sauce
- Mix through your Chicken Stir Fry
- Dip your Vietnamese/Thai Rolls or Spring Rolls
- Perfect for dipping Butterfly Shrimp
- Drizzle over grilled fish or bbq lobster
- Add it to a vinaigrette salad dressing
- Dip your Chicken Strips or Chicken Nuggets
- Perfect with Grilled King Prawns
- Delicious with Chicken Wings
You'll Love These Mango Recipes!
- Shrimp Mango Salad
- Grilled Chicken with Mango Salsa
- Seafood Feast - Grilled Lobster with Mango Dressing
- Pavlova Trifle with Mango and Strawberries
- Mango Tomato Salsa
A tasty Chili Mango Hot Sauce that's easy to make, with just the right amount of heat and sweet. It'll take you away to the tropics with memories of your last vacation, without leaving home! You'll make this recipe again and again! Bon Appetit! Приятного аппетита!
Ingredients
- 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
Instructions
- 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.
- In a saucepan, place all the ingredients, except the cornstarch, and bring to a boil over medium high heat. Simmer for 20 minutes.
- 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!
- 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.
- Place into a clean sterilised jar, allow to cool and keep refrigerated.
Video
Notes
©PetersFoodAdventures.com
