Mango Sauce

This Mango Sauce is the perfect blend of sweet and spicy sauce. Made with fresh mangoes, easy to make this explosion of tropical flavor. Not too spicy, not too sweet but just right! Perfect as a dip, sauce or marinade.

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 it's time to make spicy Mango Sauce. 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

Ingredients You'll Need

• fresh mangoes - make sure they are sweet and ripe
• chili peppers - keeping seeds in the sauce adds extra heat
• yellow bell pepper (capsicum) - adds texture and color
• garlic cloves - adds a savory element
• apple cider vinegar - a mild vinegar
• water - for good consistency when cooking
• lime - juice of a fresh squeezed lime
• white sugar - for sweetness
• salt - just a pinch

What Type of Mangoes do I use for Chili Sauce?

Australian Mangoes are incredible, and aren't fibrous. Nothing worse than stringy and fibrous mangoes that get stuck in your teeth and ruin the sauce.

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, but it requires a further step of straining. Here are some great varieties to look out for.

• R2E2 Mango - a large Australian Mango, sweet and mild in flavor
• Honey Gold Mango - rich, sweet and fibreless
• Kensington Pride Mango - deep orange, sweet, fibreless and juicy
• Valencia Pride Mango - yellow, nearly fibreless, late harvest
• Kent Mango - soft, sweet and low fibre

How to Make Spicy Mango Sauce

This Mango Sauce is super easy to make. Cook all the ingredients together before using a stick blender to combine together. The mangoes in this recipe weigh about 1 pound (500 grams) each. If you are using smaller mangoes, you might need to add an extra mango.

Prepare

1. Slice the mango cheeks, cut and dice mango flesh into cubes.
2. Chop and de-seed the chili peppers. You can decide on the amount of heat you want in your sauce by the amount of seeds you leave.
3. Roughly dice the yellow pepper.
4. Peel and mince the garlic

Cook

1. Place all the ingredients in a saucepan. Bring to a boil over medium high heat. Simmer for 20 minutes.

Blend

1. Remove from heat. Using a stick blender, carefully blend the mango sauce until smooth and all lumps and chili peppers are blended. Remember it's very hot! Don't burn yourself!

Best Chili Peppers to Use

Red Cayenne Peppers or Thai Chili Peppers also called Bird's Eye Peppers add a nice heat to this mango hot sauce. The spiciness of peppers is measured by Scoville Heat Units, the higher the number, the hotter the pepper. Here are some varieties you can substitute with the recommended heat.

• Fresno Peppers - 2500 - 10,000 Scoville Units
• Cayenne Peppers - 30,000 - 50,000 Scoville Units
• Tabasco Peppers - 30,000 - 50,000 Scoville Units
• Bird's Eye Peppers - 50,000 - 100,000 Scoville Units
• Charleston Hot Peppers - 70,000 - 100,000 Scoville Units
• Bahamian Peppers - 100,000 - 200,000 Scoville Units

Mango Habanero Sauce

To make Mango Habanero Sauce, substitute Habaneros instead of your chili peppers. When using Habanero Peppers, remember they are super hot and are 150,000 - 350,00 Scoville Units. The amount of pepper seeds you add to the recipe, greatly increases the heat. I suggest using 4 Habaneros in this recipe, and wear latex gloves.

Recipe Tips and FAQs

• Strain - If using stringy, fibrous mangoes, you will need to strain the sauce after blending. Nobody likes mango stuck in their teeth!
• Super Hot - The cooked mango sauce is very hot! Do not burn yourself. Allow to cool before blending so you don't burn from any splashing.
• Thicken - Add a cornstarch slurry for a thicker sauce
• Vinegar - switch out Apple Cider Vinegar with Rice Vinegar or White Vinegar
• Keep it Yellow - for a yellow sauce, substitute red chili peppers with spicy yellow peppers like Siam Peppers

Flavor Alternatives

• Peaches - Substitute 1 mango in the recipe with 2 peaches
• Pineapple - Add some chopped pineapple to your sauce
• Honey - Mix in honey instead of sugar
• Ginger - Adds a great Asian twist
• Passionfruit - a few tablespoons of pineapple juice (without seeds) elevates the tropical flavor

Can I Substitute Red Bell Pepper?

No, the Yellow Bell Pepper is important in this recipe. It's mild in flavor, and is the same color as mangoes. If you substitute with Red Bell Peppers, the mango sauce becomes redder while blending, and the flavor is over powered. Definitely stick with the sweet yellow pepper.

Can I Use Mango Puree or Frozen Mangoes?

Yes. Although fresh mangoes are best, you can substitute them with 2 cups of mango puree. You can even substitute with frozen mangoes. Frozen mangoes are usually picked unripe, therefore they'll need extra sugar in the mango sauce, adjust to your taste. Thaw before cooking.

How to Store Mango Sauce

Place in a sterilized glass jar, keeping it stored in the fridge. This is not a shelf stable recipe, so needs to be kept refrigerated.

How Long Does This Sauce Last?

This Chili Mango Sauce has lasted for me in the fridge for at least 6 months.

How to Use Mango Sauce

• 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
• Mix through your Chicken Stir Fry
• Dip your Chicken Strips or Chicken Nuggets
• Perfect with Grilled King Prawns
• Delicious with Chicken Wings
• Topping for tacos or quesadillas
• Mix with cream cheese to serve with crackers

You'll Love These Mango Recipes!

• Shrimp Mango Salad
• Grilled Snapper with Mango Salsa
• Seafood Feast - Grilled Lobster with Mango Dressing
• Pavlova Trifle with Mango and Strawberries
• Mango Tomato Salsa

A tasty Mango Hot Sauce that's easy to make, with just the right amount of sweet and heat. It'll take you away to the tropics with memories of your last vacation, without leaving home! You'll make this recipe every mango season! Bon Appetit! Приятного аппетита!

Mango Sauce

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 hot sauce with an explosion of tropical flavor. Make extra spicy mango habanero sauce!

4.98 from 36 votes

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Condiment

Cuisine: Asian, Australian

Keyword: mango chili sauce, mango habanero sauce, mango hot sauce, mango sauce

Servings: 1 litre/quart

Equipment

• stick blender

Ingredients

• 3 mangoes roughly diced
• 4 chili peppers (Cayenne) roughly chopped seeds in
• 1 yellow bell pepper roughly chopped
• 2 cloves garlic minced
• 1 cup apple cider vinegar
• 1 cup water
• ½ teaspoon salt
• 1 cup sugar
• juice of 1 lime

Instructions

Prepare

• Slice mango cheeks and cut into diced pieces.
• Chop and de-seed the chili peppers. Leaving seeds increases the heat of your mango sauce.
• Roughly chop the yellow pepper and mince the garlic cloves.

Cook

• Place all the ingredients into a saucepan. Bring to a boil over medium high heat. Simmer for 20 minutes.

Blend

• 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.

Storage

• Place into a clean sterilised jar, allow to cool and keep refrigerated.

Video

Notes

*Burning disclaimer- vinegar mango mixture is very hot, do not burn yourself. Allow to cool before blending.

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©PetersFoodAdventures.com - published December 2015, updated December 2022