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This Chili 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, extra spicy if you use habaneros! Not too spicy, not too sweet but just right!
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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!
Course Condiment
Cuisine Asian, Australian
Keyword mango chili sauce, mango habanero sauce, mango hot sauce, mango sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.