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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.

Sweet Mango Chili Sauce and Dip

A sweet Mango Chili 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 love this mango sauce!

Course Condiment
Cuisine Asian, Australian
Keyword mango sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author PetersFoodAdventures

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
  • 1/2 teaspoon salt
  • 3 mangoes roughly chopped
  • 1 cup sugar
  • juice of 1 lime
  • 4 tablespoons passionfruit juice optional

Instructions

  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.

Recipe Notes

*Burning disclaimer- vinegar mango mixture is very hot, do not burn yourself.